Connecticut Lobster Sliders

Some people will fight for days that Connecticut-style lobster rolls are better than the traditional Maine-style. And while we are equal opportunity lobster roll eaters, we are particularly proud of these sliders utilizing the incredible brioche panino.

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  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 2 Lobsters, about 1 1/2 pounds each, split
  • 6 tablespoon Butter
  • 6 Brioche Panino, sliced in half
  • 0.5 Lemon, juiced
  • 2 tablespoon Chives or scallion greens, finely sliced
  • Salt, to taste
  • Pepper, to taste
Directions
  1. Remove the lobster meat from the shells and roughly chop.
  2. Melt 1 tablespoon of butter in a heavy bottomed 12-inch skillet over medium-low heat. Swirl to coat pan. Add three buns with cut side down. Cook, pressing on buns gently until lightly golden brown. Remove from pan, add 1 tablespoon of butter, and repeat with second batch of buns.
  3. Melt remaining butter in skillet over medium heat. As soon as butter is melted, add lobster meat. Stir softly, but constantly to make sure the lobster is covered with butter, until lobster is warmed through, about 3 minutes.
  4. Add lemon juice. If using scallion greens or chives, add them now and continue to cook until lobster is cooked through, about 1 minute longer. Season to taste with salt and pepper.
  5. Divide lobster filling evenly between rolls. Spoon excess juices over each roll. Serve immediately.
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