Ingredients:

  • 1 lb cooked lobster meat (claws, knuckles, tail), roughly chopped
  • 4 Tbsp unsalted butter (for tossing)
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp fine sea salt (or to taste)
  • 1/4 tsp freshly ground black pepper (or to taste)
  • 4 New England style hot dog buns (split top)
  • 6 Tbsp unsalted butter (for toasting, divided)

Instructions:

  1. Gently chop the cooled, cooked lobster meat into bite-sized chunks. Place in a medium bowl.
  2. In a small saucepan, melt 4 Tbsp of butter over low heat until fully liquid. If desired, skim the white solids from the top to clarify the butter—we want golden liquid butter only.
  3. Pour the melted butter over the lobster meat. Add lemon juice, salt, and pepper. Toss gently to coat thoroughly. Set aside to allow flavors to marry while you toast the buns.
  4. Spread the remaining 6 Tbsp of soft butter evenly across the cut sides of the 4 hot dog buns.
  5. Heat a large skillet over medium-low heat. Place the buns cut-side down onto the dry surface of the skillet. Toast slowly until they are deeply golden brown and crisp (about 2–4 minutes). Remove from heat immediately.
  6. If the lobster mixture has cooled significantly, return it to the now-empty skillet over very low heat. Toss for just 1 minute to ensure the meat is pleasantly warm, not hot.
  7. Generously spoon the warm, buttery lobster mixture into the toasted grooves of each bun. Serve immediately.