Ingredients:

  • 1 lb lobster meat
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 2 split-top brioche lobster rolls
  • 1 tbsp melted butter
  • 1 tbsp fresh chives, finely chopped
  • 2 lemon wedges

Instructions:

  1. Ensure lobster meat is thawed completely and patted dry with paper towels. Cut raw meat into bite-sized chunks; keep pre-cooked pieces whole.
  2. Place a skillet over medium-low heat and melt 3 tbsp of butter. Once shimmering, gently fold in the lobster meat and sauté for 3–5 minutes until opaque and glossy.
  3. Stir in the lemon juice, salt, and pepper during the final 30 seconds of cooking.
  4. Brush the outside edges of the split-top buns with 1 tbsp of melted butter. Toast in a pan over medium heat until the edges are deep mahogany brown and crisp.
  5. Fill the warm buns with the buttered lobster, garnish with chopped chives, and serve immediately with lemon wedges.