Connecticut Lobster Roll

Connecticut Lobster Roll

Connecticut-esque Lobster Roll with just 3 ingredients and done in about 10 minutes. Blogger Paula Jones of Bellalimento shares a favorite recipe.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1
live lobster (1 1/2 lb)
4
bolillos bread rolls
2
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
  1. To steam lobster, fill Dutch oven or stockpot one-third full with water. Heat to boiling. Plunge lobster headfirst into water. Cover; return to boiling. Reduce heat to low. Simmer 10 to 12 minutes or until lobster turns bright red; drain.
  2. Meanwhile, split rolls; toast under broiler or in toaster oven.
  3. Remove lobster meat from shell and roughly chop. Divide lobster meat evenly among toasted rolls; drizzle with melted butter.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To remove lobster meat, separate the tail from the body by breaking the shell in half where tail and body meet. Cut away membrane on tail to expose meat. Discard the vein that runs through tail near head of lobster. Twist large claws away from body of lobster. Use a nutcracker to break open the claws. Remove meat from claws, tail and body.
Bolillos rolls are a Mexican roll with a crisp brown crust and soft chewy interior, similar to a baguette. If your grocery store bakery department doesn’t carry them, you can use another type of crusty sandwich roll.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.