Lobster Roll (Both Maine & Connecticut Style!)

Pour water into a large pot until it goes 1-2 inches up the sides. Place a steamer insert inside, ensuring it's above the water. Turn the heat to high and bring to a boil.

Place the lobster tails in the steamer basket in a single layer. To avoid crowding and overlapping, I like to stand them up, tail up. Cover and steam for about 1 minute per ounce of individual tail, until the lobster shells turn bright red. (For example, if you have 6-ounce lobster tails, steam for about 6 minutes.) For best results, check the internal temperature with a meat thermometer – it should reach 135-140 degrees F.

Remove the lobster tails with tongs. Run cold water over them briefly, until cool enough to handle. Cut the shells open, remove the meat, and chop into bite-sized chunks.

In a large skillet over medium heat, melt 3 tablespoons of butter. Add the garlic and saute for about a minute, until fragrant.

Add the lobster meat and gently stir to coat in butter. Heat for 2-3 minutes, until hot. Season with salt and pepper to taste.

Transfer the lobster meat to a bowl. Stir in the fresh parsley and chives. Cover with foil to keep warm.

Wipe out the skillet. Spread the remaining butter on the cut side of the buns in a thin layer. Toast, cut side down, for 1-2 minutes, until golden brown.

Stuff the buns with the buttery lobster mixture, and a lettuce leaf if you like. Serve lobster rolls with lemon wedges.

In a large bowl, mix together the mayonnaise, Greek yogurt, celery, parsley, and chives.

Add the lobster meat (make sure it's not piping hot!) and fold together gently. Season with salt and pepper to taste. Chill for 1-2 hours, until cold.

Spread a thin layer of butter on the cut sides of your buns. Place in a large, hot skillet over medium heat and toast until golden brown.

Stuff the buns with the creamy lobster mixture, and a lettuce leaf if you like. Serve with lemon wedges.