Ingredients

• 24 ounces fresh lobster meat
• 6-8 Tablespoons butter
• 1 shallot, minced
• 1 Tablespoon lemon juice
• 1 lemon, wedged
• 1 Tablespoon chives, thinly sliced
• 4 New England-style, split-top hot dog buns
• salt and pepper to taste

Instructions

Preheat the Wolf Griddle to 300°F.

Melt 2 Tablespoons of butter in the microwave or in a small saucepan.

On the Wolf Griddle over medium heat, brush the sides of the split-top hot dog buns with the melted butter (reserve some for brushing the tops later). Place the buns, buttered-side down, on the Wolf Griddle set to 300°F and toast until they are golden brown and crispy, about 1-2 minutes. Flip them over and toast the other side briefly. Remove from heat and set aside.

In a small sauté pan over medium heat, add 1 Tablespoon of butter and the shallots. Cook until the shallots are soft, about 1 minute. Add the lemon juice and lobster to the pan and continue cooking for 1 minute to warm the lobster. Add the remaining 4 Tablespoons of butter while stirring to let it melt and create a butter sauce. Add salt and pepper if needed.

Add the chives to the lobster and stir for garnish.

Place the toasted buns on serving plates or a platter. Divide the warmed lobster meat evenly among the buns, piling it generously into each bun.

Drizzle a little extra butter from the pan over the lobster to add extra richness.

Serve with a lemon wedge.