Yield: 2 or 3 servings
Saturday February
16, 2008
- 2 small fresh lobsters
- 2 or 3 hot dog rolls
- ¼ cup butter melted
1. Pour about 2"
of water into a large soup pan, cover and bring to a boil.
2. Add a tablespoon
of salt to the water and plunge the lobsters head first, into the pan.
Cook about
10 minutes or until lobsters are bright red.
3. Plunge into
ice water until cool enough to handle. Remove meat from shell and chop or
shred.
4. Split tops only, open flat and lightly toast the rolls
under the broiler. Melt the butter in a small pan.
5. Divide the
lobster between or among the rolls and drizzle with hot melted butter.
No comments:
Post a Comment