Connecticut-Style Lobster Rolls

Many places will steam lobster for you in-store so you can take them home and extract the meat, but you can also do it yourself. To steam yourself, bring 2 inches of salted water to a boil in a large pot, add the lobsters, cover tightly, and steam for 8–10 minutes per pound. This recipe leaves the ethics of lobster meat up to you. It assumes you are starting with a cooked lobster.

Ingredients

2–4 lobsters, about 1 1/2 pounds each, cooked (one per person)

1 stick (1/2 cup) unsalted butter

2–4 top-split hot dog buns (one per person)

1/4 cup finely sliced chives

Salt and freshly ground black pepper, to taste

Preparation

1. As soon as the lobster is cool enough to handle, remove the meat from the shell using kitchen shears, lobster crackers, or the back of a heavy cleaver to crack the shells — it’s okay if the meat gets a little mangled. Reserve the shells. Roughly chop the meat into bite-size pieces and set on a double layer of paper towels to drain.

2. Melt 1 tablespoon of the butter in a heavy-bottomed skillet over medium-low heat and swirl to coat. Add the buns cut-side down and cook, pressing gently and moving them around the pan, until golden brown, about 2 minutes. Add another tablespoon of butter and toast the second cut side until golden, about 1–2 minutes more. Remove and set aside.

3. Pat the lobster meat dry with paper towels. Melt the remaining butter in the skillet over medium heat. As soon as it is melted, add the lobster meat. Cook, tossing constantly and folding the meat through the butter, until the lobster is just opaque and warmed through — the butter should not sizzle, about 3 minutes. Season with salt and pepper and divide evenly among the toasted buns.

4. Add the reserved shells to the skillet and sauté over medium heat for 2–3 minutes to infuse the butter. Spoon the lobster butter over the filled rolls, garnish with chives, and serve immediately.