$1,200,000
BEACH FRONT! This 6th floor contemporary luxury gem has been beautifully remodeled. 3BRS, 2 baths, surrounded by views galore. Incls. Island Dunes Golf and Tennis Country Club membership.
REGENCY I HUTCHINSON ISLAND OCEANSIDE II HUTCHINSON ISLAND
$785,000
BEACH FRONT! Stunning ocean views from this 5th floor, 3BR, 2 bath with 2 oceanfront bedrooms and nicely updated. Incls. Island Dunes Golf and Tennis Country Club membership.
BEACH FRONT! Over 3000sf of luxury living! 9th floor NE CORNER, 3BRS, 4.5 baths with stunning ocean and intracoastal views. Pool, fitness, guest suites and more!
$2,000,000 $1,250,000
BEACH FRONT! Beautifully remodeled 5th floor 3BR, 2 bath with incredible views. Open floor plan, spa like baths, nicely furnished and incls. Island Dunes Golf and Tennis Country Club membership.
BEACH FRONT! Nicely updated and furnished 2BR, 2 bath with perfect 6th floor views! Lobby, fitness, pool, hot tub, and more!
$589,000 $849,000
RIVER FRONT! Gorgeous 2BR, 2 bath with direct Intracoastal view. Many updates plus enjoy all the Indian River Plantation amenities!
MIRAMAR ROYALE HUTCHINSON ISLAND
BEACH FRONT! Spacious 3BR, 2 bath CORNER with million dollar views of the Island from the 12th floor! Beautifully updated, pt. furnished and pools, tennis and more!
JOE’S POINT HUTCHINSON ISLAND
RIVERFRONT! Fabulous 3BR, 2 bath pool home in exclusive Joe’s Point. Dock, gourmet kitchen, plus private beach access, tennis and more!
ISLANDIA II HUTCHINSON ISLAND
BEACH FRONT! 9th floor ocean and Intracoastal views from this NORTHEAST CORNER 2BR, 2 bath, nicely updated and furnished! 24hr sec, pools, pickleball, fitness and more
REGENCY II HUTCHINSON ISLAND
BEACH FRONT! Over 2700sf of luxury living! Spectacular 4th floor views from this totally and beautifully renovated and furnihsed 3BR, 3 bath plus incls. Island Dunes Golf and Tennis County Club membership!
NETTLES ISLAND HUTCHINSON ISLAND
RIVERFRONT! 2BR, 2 bath custom home with private dock, 2 lifts, 14ft ceilings and one of the best locations on the grand canal and wide river! Boaters and fisherman…this ones for you. Resort living too!
OCEANSIDE II HUTCHINSON ISLAND
BEACH FRONT! Stunning views from this PH, totally and beautifully renovated and furnished. 1BR plus office area, 2 FULL baths, plus incls. Island Dunes Golf and Tennis Country Club membership! $469,500
Yields: 4
Prep Time: 15 min.
Total Time: 45 min.
Ingredients
4 lobsters, about 1 1/2 pounds each (see notes)
1 stick (8 tblsp) butter
8 top-split hot dog buns, preferably Pepperidge Farm brand
1/4 cup finely sliced scallion greens or chives
Kosher salt and freshly ground black pepper
Notes
I prefer using smaller 1to 1 1/2-pound lobsters rather than larger ones. Lobster carapaces can be discarded or frozen and saved to make stock.
If you don’t have the stomach to knife your lobsters to death, you can boil them whole in step 2.
Directions
1. Kill each lobster by pressing the tip of a heavy chef’s knife in the crack just behind the eyes in the center of the carapace (see notes). Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from carapace. Save carapace for another use. If desired, press each tail flat against the cutting board and insert wooden skewers along their entire length to keep them straight (this helps prevent it from curling when it cooks for easier cutting later, but isn’t required).
2. Place a steamer insert in the bottom of a large lidded stock pot and add 1-inch of water. Bring to a boil over high heat. Add a single layer of lobster claws and tails (about half the lobster) and cover pot. Let steam for exactly 2 minutes. Transfer lobsters to sink and set under running cold water. Return liquid to a boil and repeat with remaining lobster tails and claws.
3. As soon as lobster is cool enough to handle, remove meat from shell using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack the shells (It’s OK if the meat gets a little mangled). Roughly chop into bite-size pieces and set on double layer of paper towels to drain.
4. Melt 1 tablespoon of butter in a heavy bottomed 12-inch skillet over medium-low heat. Swirl to coat pan. Add 4 buns with one cut side down. Cook, pressing on buns gently and moving them around the pan until golden brown on first side. Remove from pan, add another tablespoon of butter, and toast second side. Repeat with second batch of buns.
5. Melt remaining butter in skillet over medium heat. As soon as butter is melted, add lobster meat. Cook, tossing constantly and using a spoon to gently fold meat and butter over itself in the skillet until lobster is mostly opaque (butter should not sizzle), about 3 minutes. Add scallion greens and continue to cook until lobster is cooked through, about 1 minute longer. Season to taste with salt and pepper.
6. Divide lobster filling evenly between rolls. Spoon excess juices over each roll. Serve immediately.
