Lobster Roll (Connecticut Style)

Ingredients

• 1.5 pounds (680 grams) cooked lobster meat
• 6 tablespoons (85 grams) unsalted butter, divided
• 4 New England style split-top hot dog rolls
• 1/4 teaspoon (0.5 grams) sea salt
• 1/8 teaspoon (0.25 grams) freshly ground black pepper
• 1/8 teaspoon (0.25 grams) paprika
• 1/4 teaspoon (0.5 grams) fresh lemon juice
• 2 tablespoons (8 grams) fresh chives, finely chopped
• Lettuce leaves, optional
• Lemon wedges for serving

Instructions

1. Remove the cooked lobster meat from the shell, ensuring you extract all meat from the claws, knuckles, and tail. Cut the meat into bite-sized chunks, about 3/4 inch (2 centimeters), keeping some larger pieces for texture.
2. Place a heavy-bottomed skillet over medium heat and add 4 tablespoons (57 grams) of butter.
3. Once the butter is melted and foaming, add the lobster meat and gently toss to coat evenly. Heat the lobster for 2-3 minutes, stirring occasionally, until warmed through but not overcooked. The meat should reach 140°F (60°C) internal temperature.
4. Season the warm lobster with sea salt, black pepper, paprika, and fresh lemon juice. Toss gently to combine and remove from heat.
5. Butter the outside of each split-top roll with the remaining 2 tablespoons (28 grams) of butter, coating the sides and top generously.
6. Heat a second skillet or griddle over medium-high heat. Place the buttered rolls cut-side down and toast for 2-3 minutes until golden brown and crispy on the inside edges. Toast the outside briefly, about 30 seconds per side, for a light golden color.
7. Place a lettuce leaf in each toasted roll if desired. Divide the warm buttered lobster meat evenly among the four rolls, filling them generously and allowing some butter to drip into the roll.
8. Serve immediately while the lobster and roll are still warm, accompanied by fresh lemon wedges on the side.