LEMON-GARLIC BUTTER-POACHED LOBSTER ROLLS

Serves: 8 8 brioche sub rolls

(or potato rolls)

1 cup (2 sticks/250 mL) butter, plus 2 tbsp (30 mL) melted butter 4 (1 1/4-lb/575-g) live lobsters 1 garlic clove, minced

1/2 tsp (2 mL) red pepper flakes 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) minced fresh chives, plus more for serving Flaky sea salt

1. Heat a large grill pan (or skillet) over medium heat. Brush the outside of the rolls with the

2 tbsp melted butter and toast until charred, about 2 minutes. Set aside.

2. Bring a large stockpot of water to a rapid boil. Prepare an ice bath.

3. Working in batches — one or two lobsters at a time — boil the lobsters for 2 minutes, then immediately transfer them to the ice bath to stop the cooking process.

4. Carefully and gently crack open the tails, claws and anywhere else that delicious lobster bits might be hiding. Remove all the meat and cut it into 1/2-inch (1.25-cm) chunks.

5. In a small saucepan, gently melt 1 cup butter over mediumlow heat. Stir in the garlic, red pepper flakes, and lemon juice.

6. Working in batches, add the lobster chunks to the butter and poach for 5 minutes, turning halfway through.

7. Transfer the cooked lobster to a large bowl and toss with the chives. Portion the buttery lobster into the toasted buns and top with an extra hit of chives and flaky sea salt.