Ingredients Jump to Instructions ↓

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  11. 1 stick unsalted butter

  12. 1 pound Maine lobster

  13. 1 roll - we use a standard baking roll

  14. To taste, salt and fresh ground black pepper

  15. Small amount, mayonnaise

  16. As needed, chives

Instructions Jump to Ingredients ↑

  1. Cut cold butter into small 1-inch cubes.

  2. Start a medium pot on the stove with 2-inches of water. When this comes to a boil, add the lobster with the rubber bands removed. Cover and cook at a rolling boil for 5 minutes.

  3. While lobster-cooking water is coming up to temperature, bring 1 tablespoon water to a firm simmer in a small sauté pan. Using a wire whisk, whisk in 1 or 2 cubes of butter at a time until all is incorporated. This should create a thick creamy liquid called beurré monté (the idea being to have melted butter that has not separated into liquid fat and milk proteins called whey). Season heavily with salt and pepper. Hold the beurré warm but not over direct heat.

  4. Remove the lobster from the pot and shock in ice water bath to stop the cooking process. Remove meat from the lobster and place in the beurre to warm slowly.

  5. Heat a heavy skillet to warm/medium and toast the roll in a small amount of butter.

  6. Remove the lobster from the beurré and shake off the excess butter.

  7. Place lobster in the roll, season with salt and dab a small amount of mayonnaise on top and garnish with snipped chives.


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