Warm Lobster Roll

Easter blessings to all! 

Warm Lobster Rolls
Serves 4

3   1 1/2 pound lobsters
4 New England style hot dog rolls
Melted butter

Bring an extra large stock pot of salted water to a boil.  Add the lobsters once the water has come to a full rolling boil.  Make sure that the lobsters are fully submerged.  Cook uncovered for 11-12 minutes after adding to the pot of boiling water.  Let cool for 5 minutes.  Remove the tail and claw meat from the shells.  Chop the meat into bite size pieces (1-2"). 

Brush the flat outsides of the rolls with melted butter and toast on a griddle pan until lightly browned.  Fill the buttered rolls with the lobster meat.  Serve with melted butter, coleslaw, and French fries.  Enjoy!

Favorite Coleslaw

1 head shredded cabbage
2 shredded carrots

1/2 cup mayonnaise
1/4 cup white sugar
1/4 cup sour cream
2 1/2 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 tablespoons grated onion

Shred the carrots and cabbage.  Whisk together all of the remaining ingredients.   Combine the shredded cabbage and carrots with the dressing.  Refrigerate for an hour before serving.