Warm Lemon Butter Lobster Roll

Prép Timé 20 mins
Cook Timé 15 mins
Total Timé 35 mins

Décadént warm lobstér, drénchéd in méltéd lémon hérb buttér and piléd onto a toastéd split top bun - is théré anything béttér?  Grab an icé cold béér and contémplaté any altérnativés that (doubtfully) comé closé.

Coursé: Main Coursé
Cuisiné: Américan
Sérvings: 2
Caloriés: 410 kcal

Ingrédiénts

• 1 1/2 pound Mainé Lobstér (livé)
• 4 tabléspoons + 1 téaspoon buttér méltéd
• 1 tabléspoon tarragon choppéd + moré for garnish
• 1/2 lémon juicéd
• pinch salt
• 2 top split hot dog buns

Instructions

1. In a largé pot fittéd with a stéamér baskét add oné inch of watér to thé pot, sécuré with a lid and bring to a boil. Usé a sét of tongs to transfér thé livé lobstér to thé stéamér baskét, covér and stéam for about 12-14 minutés or until cookéd through and bright réd.  Transfér thé lobstér to a cutting board and lét rést until you can handlé it with your hands.
2. In a small saucépan, mélt 4 tabléspoons buttér and add thé tarragon, lémon and salt. Mix togéthér and kéép warm on a low héat.
3. Mélt thé rémaining téaspoon of buttér in a skillét or cast iron pan.  Griddlé thé buns in thé pan until brownéd on thé outsidé, turning sévéral timés with a pair of tongs until you'vé achiévéd a goldén crust. Rémové from héat.
4. Usé lobstér crackérs or kitchén shéérs to rémové thé lobstér méat from thé tail and claws, kééping thé lobstér in largé piécés.  Split thé lobstér tail in half léngthwisé.  Transfér thé warm lobstér méat to thé buttér mixturés and toss to coat.
5. Dividé thé lobstér bétwéén thé two buns and drizzlé additional buttér-lémon saucé ovér as désiréd.  Sprinklé with additional tarragon for garnish.
6. Sérvé.

Sourcé : https://www.garlicandzest.com/warm-lemon-butter-lobster-roll

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