Lobster Rolls (Two Styles)

Directions

1. Prepare the lobster; Ensure the lobster tails are defrosted according to package instructions. Prepare an ice bath in a large bowl with ice and cold water. On the stovetop, bring a large pot of water to a boil and add 1 to 2 tablespoons of salt. Add the lobster tails and reduce the heat to a low simmer and cook for 6 to 7 minutes. Place the lobster tails into the ice bath to stop the cooking. Once cooled, remove the lobster tails from the ice bath, then remove the lobster meat from shells, discarding the shells, and cut into large bite-sized pieces.

2. While the lobster poaches, toast the buns. In a large skillet over medium heat add 2 to 3 tablespoons of butter, and place the buns on their sides, and toast until golden brown flipping to toast on both sides. Remove the buns and keep warm for serving.

3. Connecticut-Style Lobster Rolls; In a small pot, add 3 to 4 tablespoons of butter and 1 teaspoon of fresh lemon juice, and warm over medium-low heat. Add half of the lobster meat (2 tails), and toss to coat. Cook on low just until the lobster meat is warmed through. Place the warmed lobster meat into the buns, and drizzle with some of the melted butter sauce. Top with chives, and fresh dill, as desired ,and serve warm.

4. Maine-Style Lobster Rolls; In a medium bowl, add the mayonnaise, 1 teaspoon of fresh lemon juice, a pinch of kosher salt and pepper and stir to combine. Add the celery, 1 teaspoon of fresh chives and 1 teaspoon of fresh dill, the chilled remaining 2 tails of lobster meat and toss to combine. Place in the warmed rolls and top with additional chives and fresh dill as desired. Enjoy!