Warm Butter Poached Lobster Roll Recipe

If using live lobster

Bring a large pot of salted water to a rolling boil. Plunge 2 live lobsters (1–1.25 lb each) headfirst into the pot and boil for 6–8 minutes until shells are bright red and meat is opaque. Remove and cool briefly in an ice bath to stop cooking. Crack shells and remove meat; reserve knuckles, claws and tail. Chop meat into large bite-sized pieces (about 1–1.25 inch pieces).

If using precooked lobster meat

If you have cooked lobster tails or pre-cooked lobster meat, simply chop into large bite-sized pieces and pat dry on paper towels to remove excess moisture.

In a small saucepan or wide shallow skillet over low heat, melt 6 tablespoons unsalted butter slowly until it is warm and fully liquid but not foaming. Add the smashed garlic clove and keep on the lowest heat for 4–6 minutes to infuse the butter. Remove and discard the garlic clove.

Increase heat to low-medium so the butter gently simmers (do not brown). Add the chopped lobster meat to the warm butter. Spoon the butter over the lobster (basting) for 1–2 minutes until the meat is warmed through and glossy. Stir in 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons chopped chives and 1 tablespoon chopped tarragon if using. Taste and adjust seasoning.

Remove the lobster and most of the butter to a bowl, reserving about 1 tablespoon of butter in the pan to finish the rolls. Keep the butter-poached lobster warm (cover loosely with foil) until assembling.

Split the rolls along the top and place them open-faced. Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon neutral oil and 2 tablespoons butter to the pan. When the butter is melted and beginning to foam, place the rolls cut-side down in the skillet and press lightly. Toast for 1.5–2 minutes until golden brown and crisp. Flip briefly to warm the outside if desired (about 15–20 seconds). Remove and keep warm.

Brush the inside of each toasted roll lightly with the reserved tablespoon of warm lobster butter for extra gloss and flavor. Sprinkle a light pinch of fine sea salt into each roll.

Divide the warm lobster pieces evenly among the 4 toasted rolls, spooning some of the warm butter from the bowl over the lobster in each roll so the meat is glossy but not swimming in butter.

Top each roll with a small handful (about 2 tablespoons) of microgreens or frisée if using, a light sprinkle of smoked paprika (optional) for color, and a pinch more chopped chives for freshness.

Serve immediately with lemon wedges on the side for squeezing and an extra little bowl of warm butter for dipping if desired.