Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Filling
Buns & Assembly
Drawn Butter (Clarified Warm Butter)
Method
Lobster Filling
- 1
Prepare lobster
If lobster meat is refrigerated in large pieces, roughly chop into 1/2- to 3/4-inch chunks. Keep some larger chunks for texture, avoid mashing.
- 2
Combine dressing
In a medium bowl, whisk together mayonnaise, lemon juice, finely diced celery, sliced green onion, and chopped chives until smooth.
- 3
Drawn Butter (Clarified Warm Butter)
- 4
Place the 8 oz unsalted butter and 1 tablespoon water in a small saucepan over low heat. Allow butter to melt slowly without boiling. As it melts, foam will rise to the surface. Skim off foam with a spoon and discard to clarify. Keep the pan on the lowest heat to maintain warm melted butter. Stir in 1/4 teaspoon kosher salt and keep warm until service. Do not let butter brown.
Buns & Assembly
- 5
Toast buns
Split each ACME brioche bun along the top (keeping one side connected). Heat a large skillet or griddle over medium heat. Melt the 3 tablespoons unsalted butter, brush the cut interior and exterior surfaces of each bun, and toast in the skillet until golden brown and crisp, about 1–2 minutes per side. Remove and keep warm.
- 6
Line buns
Place a gem lettuce leaf inside the bottom of each toasted bun to act as a barrier and add crunch.
- 7
Fill buns
Divide the lobster filling into 4 equal portions (about 4 oz each). Gently mound a portion into each lined bun, keeping larger lobster chunks visible for presentation.
- 8