Recipe by Chef Justin Cross, Scales, Portland.

Scales' Maine Lobster Roll

1 stick unsalted butter
1 pound Maine lobster
1 roll – we use a standard baking roll
To taste, salt and fresh ground black pepper
Small amount, mayonnaise
As needed, chives

1. Cut cold butter into small 1-inch cubes.
2. Start a medium pot on the stove with 2-inches of water. When this comes to a boil, add the lobster with the rubber bands removed. Cover and cook at a rolling boil for 5 minutes.
3. While lobster-cooking water is coming up to temperature, bring 1 tablespoon water to a firm simmer in a small sauté pan. Using a wire whisk, whisk in 1 or 2 cubes of butter at a time until all is incorporated. This should create a thick creamy liquid called beurré monté (the idea being to have melted butter that has not separated into liquid fat and milk proteins called whey). Season heavily with salt and pepper. Hold the beurré warm but not over direct heat.
4. Remove the lobster from the pot and shock in ice water bath to stop the cooking process. Remove meat from the lobster and place in the beurre to warm slowly.
5. Heat a heavy skillet to warm/medium and toast the roll in a small amount of butter.
6. Remove the lobster from the beurré and shake off the excess butter.
7. Place lobster in the roll, season with salt and dab a small amount of mayonnaise on top and garnish with snipped chives.

Makes 1 serving.

Recipe provided courtesy of Maine Lobster Promotion Council.