Lobster Burger

Cook the lobsters (if using whole): Bring a large pot of salted water to a rolling boil. Add lobsters head-first and cook for 8-10 minutes for 1.25 lb lobsters. They're done when shells are bright red. Transfer to ice bath.

Extract the meat: Once cooled, crack the shells and carefully remove all the meat from the claws, knuckles, and tails. Chop into large, bite-sized chunks. Keep the pieces chunky for the best texture.

Make the drawn butter: Melt butter slowly in a small saucepan over low heat. Let it sit for a minute, then carefully skim off the white foam. Slowly pour the clear golden butter into a bowl, leaving the milky solids behind.

Dress the lobster: In a bowl, gently toss the lobster meat with mayonnaise, lemon juice, lemon zest, salt, and white pepper. Be gentle - you want to keep those beautiful chunks intact.

Prep the buns: Spread softened butter generously on the outer sides of the split-top buns (or cut sides of brioche buns).

Toast the buns: Heat a skillet over medium heat. Toast the buttered buns until golden brown on both sides, about 2 minutes per side. The buns should be crispy and golden.

Warm the lobster (optional): If you prefer warm lobster, gently heat the dressed lobster in a skillet over low heat for 1-2 minutes, or drizzle with warm drawn butter. Don't overcook!

Fill the buns: Pile the lobster meat generously into each toasted bun. Don't be shy - this should be overflowing with lobster.

Finish with butter and herbs: Drizzle warm drawn butter over the lobster. Sprinkle with fresh chives and tarragon if using.

Serve immediately: Serve with lemon wedges on the side and extra drawn butter for dipping. Pair with kettle chips and a cold beer for the full Maine experience.