Tomalley Butter Lobster Roll

Serves 2

This recipe calls for an Acme Pain de Mie torpedo roll, which I like because of its sturdiness. But by all means, use a brioche or potato roll, or even a good ole hot dog bun. No matter which carb vehicle you choose, the real key is to coat it generously with melted butter, toast until warmed through and slightly crispy on the outside, and finish with a last lavish brush of butter. For the lobster, a 13-minute boil is perfect for a 2½-pound lobster, but you’ll simply want to cook until the shell turns red. It’s better to go under than over, as you can always cook it longer in the tomalley butter mixture. Optional but highly recommended: Pair with salt and vinegar chips and an ice-cold lager, and devour as you pretend you’re summering in Maine.

1 2½-pound live lobster

3 tablespoons Kewpie mayonnaise

Lemon zest to garnish, + lemon juice to taste

2 Acme Pain de Mie torpedo rolls (or hot dog buns or potato, brioche, or other rolls of your choosing)

3 tablespoons salted butter + melted butter to toast the bun

1 teaspoon chopped chives + more to garnish

Instructions: Fill a large pot with water and bring to boil. Add the lobster, cover to allow water to come back to a boil quickly, and once it does, cook for 13 minutes or until the entire shell turns red.

Place the lobster in a large bowl filled with ice water to cool and stop cooking. Once cool enough to handle, remove the tail and knuckle meat and roughly chop, while carefully leaving the claws whole and intact. Carefully reserve the greencolored lobster tomalley with a spoon and set aside.

Place the Kewpie in a small bowl and squeeze a few drops of lemon juice to taste, using a teaspoon at most to maintain the Kewpie’s creamy consistency.

Split the rolls, brush the outsides with melted butter, then toast in a skillet on both sides until warm and slightly crispy. Brush again with melted butter.

In a small pot, warm the 3 tablespoons of butter on low heat until melted, then whisk in the reserved lobster tomalley and chives and mix until uniform. Add lobster meat, gently stir and heat until warmed through.

Slather the insides of the rolls with the lemon Kewpie and then fill with as much lobster meat as desired. Top with a whole claw for the ’gram, then finish with chives and lemon zest, and devour.