When you think of lobster roll, you think of Maine or New England. Now, Florida has lobster too, just without claws. I still like the ones with claws better, but the way they cook them is not like up north. They use local vegetables and a hint of citrus like Meyer lemon or orange. I used brown butter for a nutty flavor and brown bread roll to add sweetness. They also serve them warm with slaw on top. I hope you like it.
1 pound lobster meat
8 tablespoons butter
1 stalk celery diced
1 teaspoon Old Bay seasoning
2 teaspoons chives
1/2 cup cole slaw
1 12” loaf brown bread
2 Meyer lemons
Add lobsters to boiling water.
Boil for 8 minutes.
Removed lobster to an ice bath to stop cooking.
Remove lobster from shell. Don’t forget to squeeze out the leg meat.
Juice and zest 2 Meyer lemons.
Chop meat until bite size pieces.
Heat skillet to medium.
Add butter and melt; cook until butter browns.
Add celery and chives.
Add lobster and cook until lobster is fully cooked, about 5-7 minutes.
Add zest and juice.
Heat bread for 5 minutes at 350.
Cut slit in bread and add lobster meat.
Top with coleslaw.
Dan's Food Blog 
I love Florida lobster. It makes up for no claws by having extra meat in the body.
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Both have a place in my kitchen
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👍🦞
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Thanks for the memories many had in the Florida keys !! Cheers
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Thank you
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You are welcome
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That does look delicious! A special talent to work with lobster.
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Thank you.
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Yummy 😋
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I’m so used to Florida lobster, I sometimes forget they have claws in others parts of the world.
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