- 3 live lobsters, about 1 ½ lb. each
- About 10 black peppercorns
- 1 bay leaf
- 2 very leafy celery stalks
- 4 split-top hot dog buns
- 4 sticks (16 oz.) top-quality unsalted butter
- Esplette pepper, ground (TFD change, original recipe used sweet paprika)
- Finely-minced fresh chives, for garnish (optional)
- Poach lobster claws, arms and tails in 2 ½ quarts of lightly boiling water for 10 minutes along with peppercorns, bay leaf and celery stalks. Strain out the lobster, put the pieces into iced water. You can discard the broth, spices and aromatics.
- Shell the lobster, reserving any coral (roe) from the tail meat. Cut the meat into bite-sized chunks, but save 4 claws and leave those whole.
- Bring the butter to medium heat, add the lobster meat, the reserved coral and any shells that easily fit in the pan and poach the meat for about 2 minutes or until cooked through. With a slotted spoon, scoop the lobster into a mixing bowl and set aside. Remove the shells and reserve poaching butter for garnishing lobster rolls.
- On a large griddle or cast iron skillet over medium heat, rub ½ Tbsp. of the lobster poaching butter over the surface to thinly coat. Add the buns and cook, turning occasionally, until all sides are lightly toasted, about 4 minutes total.
- In a small saucepan, re-heat the remaining butter and stir in ½ tsp. sea salt and a generous pinch of esplette pepper (or paprika, if going with the original recipe). Turn off the heat and add the reserved lobster meat; stir to coat.
- Spoon the lobster and butter mixture among the prepared rolls, with one whole claw per sandwich. Top with more esplette pepper to taste, and garnish generously with chives, if using. Serve immediately.
- Category: Recipes