Sam's ChowderMobile Lobster Rolls

Serves 4

2 live lobsters, each 1 1/2 pounds

4 tablespoons butter, divided

4 brioche hot dog buns, sides trimmed

1/3 cup chopped celery

1. Bring a large pot of water to a boil. Add lobsters, cover and cook for 12 minutes. Cool lobsters under cold running water. Remove all meat from lobsters. Chop meat into generous chunks.

2. Melt 1 tablespoon butter in large skillet over medium heat. Toast buns in the pan until sides are light brown. Remove buns from pan.

3. Add remaining 3 tablespoons butter, celery and lobster to the pan. Heat gently, stirring, until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture or the lobster will lose its moisture. Divide mixture among buns.

-- Sam's ChowderMobile recipe, printed in "Eat St." by James Cunningham (Pintail, $20, 290 pages)





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