Ingredients

Instructions

1. Prepare the Lobster
   • If frozen, thaw the lobster tails completely.
   • Use kitchen shears to cut down the top of each shell and gently lift the meat out, keeping it attached at the tail end if possible.
2. Make the Butter-Poaching Base
   • In a small saucepan over low heat, add 1 tablespoon of water and 1 tablespoon of butter.
   • Once melted, whisk to create a smooth base.
   • Gradually whisk in the remaining butter, one tablespoon at a time, keeping the mixture emulsified and never letting it boil.
   • Maintain the temperature around 160–180°F (70–80°C) — warm enough to poach gently without browning the butter.
3. Poach the Lobster
   • Add the lobster meat to the warm butter mixture.
   • Gently poach for 5–7 minutes, turning occasionally, until the meat is opaque and tender.
   • Remove from heat and transfer to a cutting board. Cut into bite-sized pieces.
4. Prepare the Lobster Salad
   • In a mixing bowl, combine mayonnaise, celery, chives, dill, salt, pepper, and lemon juice (if using).
   • Add the butter-poached lobster and fold gently to coat evenly.
   • Taste and adjust seasoning as desired.
   • Cover and chill for about 15–20 minutes to let the flavors meld.
5. Toast the Rolls
   • Lightly brush the outside of each roll with melted butter.
   • Toast on a skillet or griddle until golden brown on all sides.
6. Assemble and Serve
   • Fill each toasted roll with the chilled lobster salad.
   • Garnish with extra chopped chives or dill for color and freshness.
   • Serve immediately with chips, fries, or a crisp side salad.

Chef’s Tip

For a tropical touch, swap lemon juice for fresh lime juice and add a pinch of cayenne pepper — it complements the sweet Caribbean lobster beautifully.