Ingredients:

  • ½ cup unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme leaves, minced
  • 1 lb cooked lobster meat, chopped into bite-sized chunks
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch freshly cracked black pepper
  • 4 brioche hot dog buns
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Place ½ cup of butter in a stainless steel skillet over medium heat. Melt and cook, whisking occasionally, until the milk solids turn a deep golden brown and smell like toasted hazelnuts.
  2. Immediately remove the skillet from heat and stir in the fresh lemon juice and minced thyme.
  3. Return the pan to low heat. Gently fold in the cooked lobster meat and toss for 2–3 minutes until heated through and evenly coated in the brown butter sauce.
  4. Stir in the chopped parsley and black pepper, then remove the lobster from the pan and set aside.
  5. Wipe the skillet clean or use a separate pan. Melt 1 tbsp of softened butter over medium heat.
  6. Place the split-top brioche buns face-down in the butter and toast until golden brown and crisp.
  7. Fill the toasted buns with the warm brown butter lobster mixture and serve immediately.