High Fructose Corn Syrup Free Connecticut-Style Warm Lobster Rolls
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Learn more →Ingredients
4 servings
For the lobster
- 2 live lobsters (1 ¼ to 1 ½ lb each)
- 1 tbsp kosher salt
For the drawn butter
- 6 tbsp unsalted butter
- ¼ tsp kosher salt
- 1 tbsp fresh lemon juice
For the rolls
- 4 split-top hot dog buns
- 2 tbsp unsalted butter, softened
For serving
- lemon wedges, for serving (optional)
- fresh chives, thinly sliced, for serving (optional)
Instructions
- 1
Fill a large pot with enough water to submerge the lobsters and bring to a rolling boil over high heat. Add 1 tbsp kosher salt.
- 2
Add the lobsters headfirst, cover the pot, and cook for 10 to 12 minutes, until the shells are bright red and the meat at the base of the antennae pulls away cleanly. An instant-read thermometer inserted into the thickest part of the tail should read 145°F (63°C). Transfer to a colander and let cool just enough to handle, about 5 minutes.
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