Connecticut-Style Lobster Rolls

• 4 lobster tails
• 8 tablespoons butter, divided
• 4 top-sliced hot dog buns
• 1 pinch paprika
• 1 pinch kosher salt
• 4 leaves Bibb lettuce (optional)

1. Bring 1 cup water to a boil in a steamer. Add lobster tails; steam for 3 minutes. Remove from steamer and rinse under cold water until cool enough to handle.
2. Remove the shells and dice lobster meat into bite-sized pieces.
3. Melt 1 tablespoon butter in a 12-inch frying pan. Add 2 buns and turn to coat with butter. Toast over low heat, turning once, about 2 minutes. Transfer to a plate. Repeat with 1 tablespoon butter and remaining buns.
4. Melt remaining 6 tablespoons butter in the same pan. Toss in lobster pieces. Cook over low heat, stirring almost constantly, for 3 minutes. Add paprika and salt; continue to stir until lobster is opaque, about 2 minutes more.
5. Line toasted buns with lettuce. Fill with lobster. Drizzle any remaining butter on top.

lobster, butter, buns, paprika, kosher salt

Taken from www.allrecipes.com/recipe/267712/connecticut-style-lobster-rolls/ (may not work)