Connecticut-Style Lobster Rolls | Connecticut Public

Name: Connecticut-Style Lobster Rolls | Connecticut Public
Ingredients: 1/2 cup kosher salt (plus more for the butter sauce ); 2 (1 1/4- to 1 1/2 pound/570 to 680 g) live Maine lobsters; 1 cup (2 sticks/350 g) unsalted butter, cut into 1-inch (2.5 cm) cubes, plus additional for toasting the rolls; 1 tablespoon cornstarch; 1/3 cup (25 g) Ritz cracker crumbs and 1/3 cup (25 g) panko; 2 pinches cayenne pepper; 1/4 teaspoon paprika; Pinch granulated garlic; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh flat-leaf parsley; Zest of 1 lemon; 1 1/4 cups (300 ml) hot water; 4 potato rolls

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You want the meat a bit under-cooked—just coming out of the shell—when you poach it, so the lobster finishes cooking as it warms in the butter sauce; that’s what helps it retain its succulent...

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Ingredients

1/2 cup kosher salt (plus more for the butter sauce )
2 (1 1/4- to 1 1/2 pound/570 to 680 g) live Maine lobsters
1 cup (2 sticks/350 g) unsalted butter, cut into 1-inch (2.5 cm) cubes, plus additional for toasting the rolls
1 tablespoon cornstarch
1/3 cup (25 g) Ritz cracker crumbs and 1/3 cup (25 g) panko
2 pinches cayenne pepper
1/4 teaspoon paprika
Pinch granulated garlic
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Zest of 1 lemon
1 1/4 cups (300 ml) hot water
4 potato rolls