Red Meat Allergy Friendly Connecticut-Style Warm Lobster Rolls

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Connecticut-Style Warm Lobster Rolls

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the lobster

2 live lobsters (1 ¼ to 1 ½ lb each)
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!