| 1 pound lobster meat (est. 5 tails) | |
| 8 tablespoons grass-fed salted butter (reserve 2 tablespoons for the buns) | |
| 1 teaspoon fresh chives, chopped | |
| 1 teaspoon fresh parsley, chopped | |
| pinch of black pepper, to taste | |
| 4 split-top brioche hot dog buns | |
| 1 fresh lemon wedged |
Warm, buttery lobster piled into toasted brioche, finished with fresh herbs and a squeeze of lemon. Simple, classic, and done right.
| 1. | Boil or bake lobster tails at 375 for 8-10 minutes or until they're fully cooked and bright red in color, let cool. |
| 2. | Once cooled, remove the meat from the tails and set aside. |
| 3. | Using a kitchen knife, chop the lobster meat up into chunks and place in a mixing bowl. |
| 4. | Take the remaining butter and place in a skillet. Melt the butter over medium-low heat. Once the butter melts, add the chopped parsley. Add the lobster meat to the pan and toss until the lobster is warm throughout. Remove from heat and add black pepper to taste. |
| 5. | Divide the lobster meat between the 4 buns and top each lobster roll with fresh chives and a squeeze of fresh lemon. Serve with extra melted butter and lemon wedges on the side. |
