Connecticut-Style Hot Buttered Lobster Roll

Ingredients

• 1 1/4 lb cooked lobster meat, from about four 1 1/4-lb lobsters
• 10 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper
• 4 New England split-top hot dog buns
• 2 tbsp chopped fresh chives

Before you cook

• Cut the lobster meat into bite-size chunks, keeping the claws in large pieces.
• Pat the meat dry with paper towels so it does not water down the butter.
• Chop the chives.

Steps

1. Melt 4 tablespoons of the butter in a small saucepan over low heat and set it aside for brushing the buns.
2. Melt the remaining 6 tablespoons of butter in a wide skillet over low heat until it is foaming but not browning.
3. Stir the lemon juice, salt, and cayenne into the melted butter.
4. Add the lobster meat to the skillet and turn it gently in the butter for 3 to 4 minutes, just until it is warmed through.
5. Pull the skillet off the heat and leave the lobster sitting in the butter.
6. Brush both outer sides of each split-top bun with the reserved melted butter.
7. Toast the buns in a dry griddle or skillet over medium heat for about 2 minutes per side, until they are golden and crisp.
8. Spoon the warm lobster and a little of its butter into each toasted bun.
9. Scatter the chopped chives over the top and serve at once with extra butter for dipping.