Recipe courtesy of Sam's Chowder House
Show: Eat St.
Episode: Gold and Great
Print
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • Two 1 1/2-pound whole lobsters
  • 4 ounces unsalted butter, melted
  • 4 brioche hot dog buns, sides trimmed
  • 1/3 cup chopped celery

Directions

Watch how to make this recipe.

Bring a large pot of water to a boil. Place the lobsters in a perforated pan above the water and cover and steam for 12 minutes. Remove and cool the lobsters, and then remove all of the meat from the shells. Chop the meat into generous chunks and set aside.

Heat a saute pan with 1 ounce of the butter, and toast the buns on both sides until light brown.

Add the rest of the butter, the celery and lobster meat to the pan. Heat gently until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture, or the meat will lost its moisture. Divide the meat into 4 servings and place on the buns.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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