Low Fiber 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
Ingredient notesButter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- ¼ tsp kosher salt
- 1 tbsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
For the rolls
- 4 split-top hot dog buns
- 2 tbsp unsalted butter, softenedIngredient notes
Butter is almost all fat and has no fiber, so the small amount here (about 1 1/2 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the amount here (about 1 1/2 tablespoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
- fresh chives, thinly sliced, for serving (optional)Can be omitted
fresh chives
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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