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4 (1- to 1 1/4-pound) lobsters
5 tablespoons mayonnaise
1/8 teaspoon freshly ground black pepper
4 hot dog rolls
2 to 3 tablespoons softened butter
Instructions
5 tablespoons mayonnaise
1/8 teaspoon freshly ground black pepper
4 hot dog rolls
2 to 3 tablespoons softened butter
1. Place lobsters head first in a large pot of boiling water. Boil with the lid slightly ajar 9 to 10 minutes or until lobsters are bright red. Transfer to a large bowl of ice water to stop the cooking and cool 2 to 3 minutes. Remove the meat from the shell and cut into 1/2-inch pieces. (You’ll have about 2 cups).
2. Combine mayonnaise and pepper with lobster and refrigerate.
3. Generously butter inside surfaces of rolls; spread outside sparingly. Heat a skillet over medium and add opened rolls, inside facing down. Toast 1 to 2 minutes or until golden. Turn and toast outsides until lightly golden.
4. Fill rolls with chilled lobster salad and serve immediately. Serves 4.
Recipe by Marge Perry, "Relish the American Table," July 30, 2006.
2. Combine mayonnaise and pepper with lobster and refrigerate.
3. Generously butter inside surfaces of rolls; spread outside sparingly. Heat a skillet over medium and add opened rolls, inside facing down. Toast 1 to 2 minutes or until golden. Turn and toast outsides until lightly golden.
4. Fill rolls with chilled lobster salad and serve immediately. Serves 4.
Recipe by Marge Perry, "Relish the American Table," July 30, 2006.
