Time: 10 mins
Classic Connecticut lobster rolls, perfected with modern cooking.
2 tablespoons (30g) unsalted butter
4 hot dog buns, preferably top-split (see note)
1 recipe Sous Vide Lobster
Fresh juice of 1 lemon, to taste
1 tablespoon (7g) minced fresh chives
Kosher salt and freshly ground black pepper, to taste (optional)
Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.
Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl and add butter and juices from bag. Season with lemon juice to taste. Add chives and toss to combine. Taste and adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.
Source: Serious Eats
Author: J. KENJI LÓPEZ-ALT
Image: J. Kenji López-Alt
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
For more information about our appliances click: