Food Network Magazine - (10)October 2020

Kosher salt

(^3) live lobsters
(about 2 pounds each)
(^1) stick unsalted butter
(^4) top-split hot dog buns
3 tablespoons minced
fresh chives
(^2) teaspoons minced
fresh tarragon
Paprika, for topping
Bring 2 inches of salted water to a boil in a large stockpot. Add the
Remove the meat from the lobster shells: Twist off the claws,
flat side of a knife or a lobster cracker; remove the meat. Cut the lobster
meat into ¾-inch chunks, discarding any cartilage from the claws.

3. Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
   Add the buns and toast, turning, until golden on both sides, about
   3 minutes. Remove to a plate.


4. Wipe out the skillet. Add the remaining 6 tablespoons butter and the
   lobster meat. Reduce the heat to medium low and cook, stirring gently,
   until the lobster is just warmed through, about 2 minutes. Remove from
   the heat and stir in the chives and tarragon; season with salt. Divide
   among the buns; sprinkle with paprika.

Nothing marks the start of summer in the

Northeast like a buttery bun piled with

lobster meat. Although Maine is best known

for lobster, the lobster roll reportedly

originated in a Milford, CT, restaurant in

1929; it was served warm like this one.

l TOTAL: 40 min l MAKES: 4

Florida

This pressed pork, cheese and pickle sandwich is a

Miami staple, but the Cubano as we know it was created

by Cuban immigrants in Tampa. In the late 1800s, they

made versions of traditional mixed-meat sandwiches

from Cuba using what was available: roasted pork and

ham, common thanks to Spanish and Italian influences

in the area. This Miami version is now as popular as the

Tampa original, which also includes salami.

Ingredients

Yellow mustard, for spreading

1 loaf Cuban bread or

other soft bread, split

6 ounces sliced roast pork

6 ounces sliced ham

6 ounces sliced Swiss cheese

6 to 8 pickle slices

Melted butter, for brushing

ACTIVE: 10 min l TOTAL: 30 min l MAKES: 4

Directions

1. Preheat the oven to 425 ̊. Spread mustard
   on the cut sides of the bread. Sandwich with
   the roast pork, ham, Swiss cheese and pickles.
   2.

Transfer the sandwich (with the baking sheet and skillet on top) to the

oven and bake until warmed through and the cheese is melted, about

20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.

CUBANO AND PO'BOY PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH. LOBSTER ROLLS: LEVI BROWN. HOT BROWN: ANTONIS ACHILLEOS.

112 FOOD NETWORK MAGAZINE ●OCTOBER 2020

on the road

, I I I I I I

I

I

Cubano

, ____

---------.

------------

--------

ich with melted butter and wrap in !oil.

Brush the outside of the sandw d n with an ovenproof skillet.

Place between 2 baking sheets and press ow

,

-----

-----------

-----------------------

------

lngrtdients

c~

Lobster Roll

ACTIVE: 25 min

Directions

1.

lobsters, cover and steam until bright red, 9 to 10 minutes. Remove

the lobsters to a baking sheet with tongs and let cool.

2.

then break off the tail. Pull off the flippers. Insert your thumb into the

flipper end of the tail and force out the meat. Crack the claws with the

'

' ,

----------------------------------------------------