Neptune Oyster in Boston and Red’s Eats in Maine, on which this recipe is based, are Mary-Frances Heck’s two favorite lobster rolls, and both give the option of butter or mayo. Offering that choice means they can’t hide anything about the quality of their lobster.
How to Make It
Bring 1 inch of water to a boil in a large stockpot over high heat. Place lobsters in the stockpot, cover, and steam until shells are bright red, 8 to 10 minutes. Remove with tongs; place on a rimmed baking sheet. When the lobsters are cool enough to handle (after about 20 minutes), snap off the claws, knuckles, and tails. Remove the meat, and chop into 1/4- to 1/2-inch pieces. (You should have 1 1/2 to 2 cups of meat.)
Brush the outside of each bun with 3/4 teaspoon butter. Heat a skillet over medium-high heat. Place buns, buttered side down, in skillet; cook, turning once, until deep golden, 2 to 3 minutes on each side. Place buns on a platter. Add remaining 1 tablespoon butter to the hot skillet, and remove from heat. Add the lobster meat, and stir to coat. Stir in chives or tarragon.
Line the inside of each bun with 1 lettuce leaf, and divide lobster mixture among the buns. Serve sandwiches immediately.
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