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Connecticut Lobster Roll

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Connecticut Lobster Roll
  • Prep 10 min
  • Total 30 min
  • Servings 4
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This 3-ingredient meal showcases the flavors of fresh lobster simply seasoned with melted Land O'Lakes Butter with Olive and Sea Salt.
By Paula Jones
Updated Aug 30, 2012

Ingredients

  • 1 live lobster (1 1/2 lb)
  • 4 bolillos bread rolls
  • 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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