Lobster roll

Cooking the lobsters

1. 1Place the lobsters in the freezer for 15 minutes to numb them.
2. 2Fill a large pot with salted water, add two lemons cut in half and squeezed.
3. 3Slowly bring to a simmer, until it reaches 85°C.
4. 4Plunge the lobsters into the simmering water and poach for 15 minutes.
5. 5Check that the internal temperature of the meat reaches 65°C, a sign of perfect cooking.
6. 6Drain the lobsters and plunge them into an ice bath to stop the cooking.

Preparing the filling

1. 7Carefully shell and extract all the meat from the shells.
2. 8Finely chop the chives.
3. 9Cut the meat into large pieces, then place in a bowl.
4. 10Add the mayonnaise, chopped chives, salt, pepper, and lemon juice.
5. 11Mix gently to coat the meat without crushing it, and keep chilled.

Assembling the lobster rolls

1. 12Split the hot dog buns lengthwise without cutting all the way through.
2. 13Generously brush the inside and outside with melted butter.
3. 14Brown the buns in a hot pan until achieving a crispy crust.
4. 15Generously fill each bun with the well-chilled lobster mixture.
5. 16Serve immediately, with lemon wedges and a crunchy green salad.