Hot Lobster Roll Recipe

Prepare poaching water

Fill a large stockpot with 4 liters (about 1 gallon) of water. Add 2 tablespoons coarse salt and bring to a rolling boil over high heat.

Cook lobsters

Once the water is boiling rapidly, grasp each live lobster by the body and carefully lower into the pot headfirst. Cover, return to a boil, and cook for 8–10 minutes for 1–1.25 lb lobster, or 10–12 minutes for 1.25–1.5 lb lobster, until shell is bright red and meat registers 135–140°F (if using an instant-read thermometer). Use tongs to transfer lobsters to an ice bath for 30–60 seconds to stop cooking and make handling easier.

Crack and remove meat

Using kitchen shears and lobster crackers, remove the claws, knuckles, tail, and any large legs. Crack shells and extract meat in large chunks, keeping claw and tail meat mostly intact. Reserve any juices (tomalley or cooking juices) to whisk into the butter sauce if desired (up to 1–2 tbs). Discard shells or save for stock.

Clarify butter (optional)

Place 1 cup unsalted butter in a small saucepan over low heat. Melt gently until solids separate. Skim foam if desired and keep the clear yellow butter. Alternatively, use fully melted whole butter for a richer sauce.

Infuse flavor

Add 1 peeled garlic clove to the melted butter and warm over very low heat for 2–3 minutes to infuse; do not brown the garlic. Remove and discard the garlic clove (or mince and leave in if you prefer more garlic presence).

Finish sauce

Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and up to 1–2 tablespoons reserved lobster juices (optional) into the warm butter. Taste and adjust seasoning. Stir in 1 tablespoon finely chopped chives if using. Keep the butter warm but not simmering until assembly (use a small heatproof container in a warm water bath to maintain temperature).

Toast rolls

Heat a large skillet or griddle over medium heat. Spread 2 tablespoons unsalted butter evenly on the cut sides of 4 split-top rolls. Place rolls, buttered side down, on the skillet and toast until golden brown, 1–2 minutes. Warm the outer sides briefly if desired. Keep toasted rolls warm (cover loosely with foil).

Warm lobster meat

Gently warm the cracked lobster meat in a skillet over very low heat for 30–60 seconds, then drizzle 2–3 tablespoons of the warm butter sauce over the meat to coat and heat through. Do not overcook; lobster should remain tender.

Assemble rolls

Divide the lobster meat evenly among the 4 toasted rolls. Spoon additional warm butter sauce generously over each lobster-filled roll so the meat is 'drenched' in butter as described. Sprinkle a light pinch (about 1/8 tsp) of celery salt if using and a tiny grind of black pepper. Add a lemon wedge to each plate.

Serve

Serve immediately while hot, with extra warm butter sauce on the side for dipping and lemon wedges. Recommend serving with fries or a simple green salad.