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lobster rolls

my version -- Connecticut-style lobster rolls with butter, old bay seasoning, and chives...


"Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm." -- Food Network


"The Maine lobster roll and the Connecticut lobster roll involve different temperatures and different condiments. The Maine lobster roll is served cold, with the lobster meat gently seasoned with salt and pepper and dressed in a light coating of mayonnaise, sometimes bolstered by the addition of finely chopped celery. The resulting lobster salad then gets packed into a grilled and buttered bun (preferably a top-sliced New England hotdog bun). The Connecticut lobster roll, on the other hand, includes hot lobster meat topped with warm butter." -- The Manual

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