Ingredients:

  • 1 lb Cooked Lobster Meat (claw and knuckle meat, roughly chopped)
  • 8 Tbsp (1 stick) Unsalted Butter, high quality
  • 1 tsp Fresh Lemon Juice
  • Fine Sea Salt, To Taste
  • Freshly Ground Black Pepper, To Taste
  • 2 Tbsp Fresh Chives, finely minced
  • 4 New England Style Hot Dog Buns (top-split)
  • 4 Tbsp (1/2 stick) Unsalted Butter (for toasting)

Instructions:

  1. Pat the cooked lobster meat dry with paper towels. Roughly chop the meat into large, manageable chunks (about 1 inch / 2.5 cm). Avoid mincing it; we want texture.
  2. Finely mince the fresh chives and set aside. Melt the 4 tablespoons of butter reserved specifically for the buns.
  3. Open the top-split buns gently. Use a pastry brush to coat the flat, vertical sides of each bun generously with melted butter.
  4. Heat a large skillet or griddle over medium heat. Place the buttered sides of the rolls down on the hot surface. Cook for 2–3 minutes per side until deeply golden brown and crispy. Remove immediately and set aside.
  5. In a heavy-bottomed saucepan, melt the 8 tablespoons of unsalted butter over low heat. Do not let the butter brown or sizzle; keep it warm, not boiling.
  6. Add the 1 teaspoon of fresh lemon juice, salt, and pepper to the melted butter. Stir to combine.
  7. Add the chopped lobster meat to the saucepan. Stir very gently for 1–2 minutes, ensuring all the meat is coated and warmed through. Do not cook the lobster further.
  8. Using a slotted spoon, lift the warm lobster out of the pan, allowing any excess butter to drip off momentarily. Reserve the remaining butter for drizzling.
  9. Carefully spoon the warm, buttery lobster mixture into the cavity of each toasted roll, ensuring the meat stands proud.
  10. Drizzle a small amount of the reserved butter over the top of the filled lobster roll, and finish by sprinkling generously with the minced fresh chives. Serve immediately.