Hot Buttered Lobster Roll

Melt 1 stick of butter in a small sauté pan over low heat, ensuring it doesn't separate.

Add chopped shallots to the melted butter and gently cook them to infuse flavor.

Add raw lobster claws and knuckles to the pan, poaching them gently in the butter.

Cook the lobster until it firms up slightly and turns brighter red, about 4 minutes.

Prepare chives by chopping them for garnish, saving some for topping the lobster roll.

Add a sprinkle of orange zest to the lobster towards the end of cooking to avoid bitterness.

Season the lobster with a sprinkle of salt to taste.

Slice the cooked lobster claws in half for easy eating.

Toast a split top bun using the leftover butter from cooking the lobster.

Assemble the lobster roll by placing the poached lobster into the toasted bun and topping with extra chives.

Equipment Needed

Spice Level: