The World-Famous Maine Lobster Roll - lobster

Method

• Prepare the lobster salad.
• If using live lobsters, steam or boil them.
• Let cool at room temperature.
• Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
• Remove the cartilage from the claws and the intestines from the tails of the cooked meat.
• Cut the meat into 1/2-inch dice.
• You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
• Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
• Combine the lobster, cucumber mayonnaise, and tarragon.
• Add the scallions.
• Season with salt and pepper.
• Cover with plastic wrap and chill for 30 minutes to 1 hour.
• Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).
• Lightly butter both sides of each bun.
• Place them in the pan and cook for about 2 minutes until golden brown.
• Turn the buns over and toast the other side.
• Or toast the buns under a broiler instead.
• When the buns are ready, stuff them with the chilled lobster salad.
• Place each roll on a small paper or china plate; garnish with pickles and potato chips.
• Serve at once.