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the goods flesh from 1 1/2 pound (750g) lobster 1 hot dog bun butter lemon / lime seasoning (salt, pepper, old bay)
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hot lobster roll remove flesh from lobster and cut into bite size chunks heat 1 tablespoon butter in a skillet open hot dog bun and fry it on both sides in the butter until golden, set bun aside melt 2 tablespoons butter in microwave or small saucepan, pour the clear butter into the skillet, discard the cloudy butter solids fry the lobster chunks in the butter until cooked through. season with salt, pepper and (optional) a pinch of old bay seasoning pile the buttered lobster into the toasted bun and serve with a wedge of lemon hints: the claw meat is the most tender, so make sure that you serve it in big chunks if using live lobsters, kill them by putting them into the freezer for 15 minutes, then place them on a chopping block (on their back), using a large carving knife, make a fast incision in the middle of the 'chest', just below where the large claws are attached. this severs the spinal cord and kills the lobster. lastly, plunge the lobster head first into a tall pot of boiling water. cover, allow the water to return to a boil and cook the lobster for 30 seconds. this will leave the flesh uncooked. place the lobster into a sink filled with ice and water. crack the tail open and tear the claws off. use a shell cracker to open up the claws A 1 1/2 pound lobster will give you about 6-7 oz of flesh | ||||
