Subj : Earl of Sandwich - 01 To : All From : Dave Drum Date : Mon Oct 03 2022 18:07:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: The Best Connecticut-Style Lobster Rolls Categories: Seafood, Breads, Herbs, Greens Yield: 4 servings 3 (1 1/2 lb ea) live Maine - lobsters 10 Black peppercorns 1 Bay leaf 1 1/2 ts Fine sea salt; divided 4 Split-top buns 4 oz Unsalted butter Sweet paprika 8 md Leaves bibb, butter, or - Boston lettuce Fine chopped fresh chives; - garnish To a large pot, add enough water to reach about 1 inch up the sides of the pan. Add the black peppercorns, bay leaf, and 1 teaspoon sea salt, and bring to a boil. Add the lobsters and quickly cover the pot. Cook until the shells are bright red and the meat is just cooked through, about 8 minutes. Remove the lobsters and let cool slightly, then crack open the claws, tails, and knuckles and remove the meat; rinse under warm water as needed to remove any impurities. Cut the meat into 1-inch pieces and reserve. (You can discard the carapaces and shells, or save for stock.) On a large griddle or cast iron skillet over medium heat, spread 1/2 tablespoon of the butter to thinly coat the cooking surface. Add the buns and cook, turning occasionally, until all sides are lightly toasted, about 4 minutes. In a small pot, melt the remaining butter and stir in 1/2 teaspoon sea salt and a generous pinch of paprika. Turn off the heat and add the reserved lobster meat; stir to coat. Line each of the rolls with two lettuce leaves. Spoon the lobster among the prepared rolls. Top with more paprika to taste, garnish generously with chives, and serve warm. By: Stacy Adimando RECIPE FROM: https://www.saveur.com Uncle Dirty Dave's Archives MMMMM .... There's never been a computer that's easier to use. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .