cup unsalted butter
lb cooked PEI lobster, shelled, chopped (keep claws intact)
freshly ground black pepper
split-top hot dog buns
cup shredded iceberg lettuce
tbsp finely chopped chives
In a small pot melt butter over medium high heat, and then let it cook and bubble until it starts to foam and smell like toasted nuts and caramel, about 5 minutes. Remove from heat.
Brush each side of the buns with browned butter. Toast on a grill or frying pan until each side is golden brown, 1 – 2 minutes per side.
In a large bowl toss together remaining browned butter and lobster, season with salt and pepper.
Fill each bun with lettuce and lobster, top with a lobster claw and garnish with chives.
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