Most people think of these sandwiches as a cold, lobster salad in a bun, but Connecticut folk, including me, also know lobster rolls can be served hot and buttery inside a toasted, butter-brushed roll.
Lobster rolls are traditionally served in top-split New England-style buns. If you can find 'em, fine. If not, improvise.
"Any soft (not hard) roll will do in a pinch, and you can butter-griddle the crust sides or the crustless sides," Dojny wrote in an email. "The main thing (is) to add some buttery, toasty flavor and texture to the finished roll."
Hot lobster rolls
Prep: 20 minutes
Cook: 10 minutes
Servings: 4
Ingredients:
6 tablespoons butter
4 top-split rolls
2 cups cooked lobster meat, cut or torn into 1- to 2-inch pieces
Lemon wedges
1. Melt butter in a medium-large skillet. Heat a cast-iron griddle or a second skillet over medium heat. Brush the crustless sides of the rolls with some of the melted butter. Cook on the griddle, turning once, until both sides are golden brown, about 2 minutes per side.
2. Toss the lobster meat with the remaining melted butter in the first skillet over medium heat just until warm, about 1 minute. Spoon the buttered lobster meat into the rolls; garnish with a lemon wedge.
Nutrition information:
Per serving: 347 calories, 20 g fat, 11 g saturated fat, 152 mg cholesterol, 24 g carbohydrates, 18 g protein, 605 mg sodium, 1 g fiber.
wdaley@tribune.com
