RACHELS LOBSTER RECIPES

Steps:

• Bring a large pot of salted water to a boil over high heat
• When boiling, add lobster tails and cook for 4-5 minutes until shells are bright red and meat is just cooked through
• Remove from water immediately and set aside until cool enough to handle
• While lobster is cooling, heat a griddle to 375°F
• Cut the buns in half and brush the inside of each half with clarified butter
• Place on the griddle and toast until golden brown
• Remove and keep warm until ready to assemble
• When lobster is cool enough to handle, remove the meat from the shells and dice
• Toss in a bowl with shallots, celery, lemon juice and tarragon
• Drizzle in clarified butter until meat is just coated and glistening
• Season with salt and pepper to taste
• Carefully add the diced avocado
• To assemble, place 1 scoop of filling on bottom half of bun and replace top
• Secure with toothpick
• Serve with kettle-style potato chips alongside

Steps:

• In a small bowl, whisk the mayonnaise and lemon zest.
• In a medium saucepan, whisk 5 tbsp. butter, the tomato paste, and paprika over low heat until the butter melts, about 3 minutes. Add the lobster. Stir until warmed through, about 2 minutes; season lightly with salt.
• In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat; cook the buns, flat-side down, until toasted, 3 to 5 minutes per side
• Spread the buns with the lemon mayonnaise. Line with lettuce. Top with the lobster. Sprinkle with the bacon, tomatoes, and chives.