• Earl of Sandwich - 01

    From Dave Drum@1:3634/12 to All on Mon Oct 3 18:06:00 2022
    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

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