Lobster Rolls

INSTRUCTIONS

• 1 Spread outside of rolls with 1 tablespoon of the butter. Toast buns in large non-stick skillet on medium-low heat until golden brown, about 3 minutes per side. Set aside.
• 2 Melt remaining 2 tablespoons butter in same skillet on medium heat. Add shallot to pan; cook and stir 3 minutes or until softened. Add lobster meat; cook, stirring gently, about 2 minutes or just until lobster is warmed through. Stir in parsley.
• 3 Divide lobster meat among toasted buns. Drizzle with any remaining butter from pan. Serve with lemon wedges.
  
  Test Kitchen Tips:
  • Lobster rolls are typically prepared using a mixture of claw and tail meat. This recipe starts out with either fresh or frozen, thawed pre-cooked lobster meat. To prepare using fresh or frozen raw lobster tails, you will need to pre-cook about 3 to 4 tails.
  • Split top side of lobster tail shells using kitchen shears to cut straight down the middle towards the fan of the tail. Do not cut through the fan or meat. Pull sides of shell apart gently, just enough to work with the meat. Separate meat from the shell—you can use a spoon or your fingers to do this.
  • To cook raw lobster tails, add enough water to fill a large stockpot or steamer pot with about 3 to 4 inches (7 to 10 cm) of water. Bring to boil. Place lobster tails in steamer basket and place basket in pot. Cover. Steam 8 to 10 minutes or until shells turn bright red and meat is opaque. You can also bake raw lobster tails in the oven, if desired—check out our recipe for Baked Lobster Tails.