Connecticut-Style Lobster Hot Dogs
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Connecticut-Style Lobster Hot Dogs - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 lobsters (approximately 700 g each)
- 120 g unsalted butter
- Juice of 1 lemon
- 1/3 tsp paprika
- 4 hot dog buns, cut each one on one side
We recommend
Recipes with similar ingredients: lobster, lemon juice, paprika, hot dog buns
Cooking the dish according to the recipe:
- Fill a saucepan with 2 inches of water. Add 1 tablespoon of sea salt and bring to a boil. Place the lobsters in the pan, cover, and simmer until the shells are bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water. Remove the meat from the shells and chop coarsely.
- Melt the butter in a saucepan, add lemon juice and paprika. Remove the sauce from the heat, stir in the lobster meat, and season with salt to taste. Fill the buns with the lobster meat and drizzle with the remaining sauce. Serve. hot dogs with lobster warm.
Categories:
Similar recipes
