Hot Lobster Roll with Lemon-Tarragon Butter Recipe

Ingredients

Kosher salt
Two 2-pound lobsters
Canola oil, for brushing
Freshly ground black pepper
6 hot dog buns
Lemon-Tarragon Clarified Butter, warm, recipe follows

Lemon-Tarragon Clarified Butter:

2 sticks unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 fresh lemon
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pinch cayenne, optional

PREP TIME 45m	TOTAL TIME 45m
YIELD 6

Instructions

To par-cook the lobsters: Bring a large pot of salted water to a boil.
Add the lobsters and cook about 7 minutes; they will be about three-quarters done.
Drain well and let cool. Cut in half lengthwise.
Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper.
Grill, cut-side down, until slightly charred.
Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun.
Drop them into the Lemon-Tarragon Clarified
Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.

Lunch

A recipe from Recipe courtesy of Bobby Flay

https://www.foodnetwork.com/recipes/bobby-flay/hot-lobster-roll-with-lemon-tarragon-butter-recipe-2124674