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After having consumed countless lobster rolls, I can now confidently say that I prefer them warm and dressed with brown butter rather than cold, with mayo. Here’s a simple recipe I use at home:
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Steam a 1 ½ lb. lobster (enough for two rolls) until the shell is bright red/orange and cooked through. Use a lobster or nutcracker and picks to extract meat from the tail, claws and legs. (This is the most time-consuming part, depending on your skillz level.) Roughly chop into big bite-sized chunks. Leave claws whole if you prefer. Set aside in a bowl and keep warm. In a small skillet, melt about 2 tablespoon of unsalted butter on low/med-low until the foam is starting to turn golden and the melted butter is brown and smells nutty. Pour most of brown butter onto the lobster in the bowl and gently toss to cover. With the remaining butter in the pan on medium-low heat, lightly toast two New-England (split top) style hot dog buns on all sides, until golden, about 1-2 min on each side.
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Before assembling, sprinkle brown buttered-lobster with a generous squeeze of lemon. Mix around until combined. Salt + pepper if needed. Evenly stuff lobster into the warm toasted buns and top with chives. Sit by the ocean, serve rolls with kettle chips and enjoy.
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