Easy Breezy Seafood

Transport yourself to the boardwalk with these seaside classics.

BUTTERY LOBSTER ROLLS

ACTIVE: 25 min l TOTAL: 40 min l MAKES: 4

Kosher salt 

3 live lobsters (about 2 pounds each) 

1 stick unsalted butter 

4 split-top hot dog buns 

3 tablespoons minced fresh chives 

2 teaspoons minced fresh tarragon Paprika, for topping

1. Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into ¾-inch chunks, discarding any cartilage from the claws. 

2. 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. 

3. 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, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING

ACTIVE: 45 min l TOTAL: 1 hr 45 min l MAKES: 8

FOR THE CRAB CAKES 

2 slices white sandwich bread 

3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 

1 large egg 

2 tablespoons mayonnaise 

1 tablespoon chopped fresh chives 

1 tablespoon chopped fresh parsley 

¼ teaspoon finely grated lemon zest 

¼ teaspoon paprika Pinch of cayenne pepper 

1 pound lump crabmeat, picked over 

1¼ cups oyster crackers Vegetable oil, for frying 

8 hamburger buns, split Bibb lettuce, for serving