The Best Lobster Rolls with Butter and Mayo

Cook the lobsters (skip if using pre-cooked lobster meat):

Bring a large pot of salted water to a boil. Make sure it's enough water to completely submerge the lobsters.

Add lobsters, cover the pot, and cook depending on lobster weight: (1 lb. - 9 min) , (1.25 lb. - 11 min.) , (1.5 lb. - 13 min.)

Once cooked, remove lobsters from the water and transfer to an ice bath.

Twist off tails and claws.

With kitchen shears, cut tails lengthwise and remove the meat, de-veining as needed.

Crack lobster claws, and carpus then remove the meat, making sure to remove the tendon from the claw.

Chop lobster meat into medium bite-sized pieces.

In a pan over very low heat, melt 3 Tbsp butter.

Add lobster meat, juice from ½ lemon, and ¼ tsp dill. Then stir gently for 2–3 min to coat in butter (do not cook further).

Lightly trim the outsides of the brioche bun (see video for reference).

In a skillet, melt 1 Tbsp butter and toast trimmed sides for 1–2 min per side, until golden brown.

Spread mayo inside toasted buns.

Fill generously with lobster meat, finish with a light pinch of lemon zest garnish with 2 tsp chopped chives. Add lemon juice if needed. Enjoy