Connecticut-style lobster hot dogs – detailed recipe cooking. 
Photo of the dish:Kang Kim Time: 20 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 lobsters (approximately 700 gr. Each)
- 120 gr. unsalted butter
- Juice 1 Lemon
- 1/3 tsp paprika
- 4 hot dog buns, each cut on one side
Recipes with similar ingredients: lobster, lemon juice, paprika, hot dog buns
Recipe preparation:
- Fill a 5 cm pan with water. Add 1 tbsp. l nautical salt and bring to a boil. Place the lobster in a pan, cover lid and cook at low boil until the shell acquire a bright red color, 8 – 10 minutes. Get lobsters and rinse under cold water. Remove the meat from the shell and coarsely chop it up.
- Melt butter in a saucepan, add lemon juice and paprika. Remove the sauce from the stove, stir in the lobster meat and salt with to taste. Fill the buns with lobster meat and pour over the remaining sauce. Serve hot dogs with lobster warm.
