Lobster Roll with Garlic Butter

Bring a pot of water to a boil. Place the lobster tails in a steamer basket over the boiling water. Cover and steam for 5-7 minutes, or until the shells turn bright red and the meat is cooked through.

Remove the lobster tails from the steamer and let them cool slightly. Using kitchen shears, cut along the underside of the shell. Carefully remove the lobster meat from the shell, keeping it in large pieces if possible. If any shell remains attached, use the shears to cut it away. Set aside.

In a small saucepan over low heat, melt the butter. Add the minced garlic, fresh dill, smoked paprika, and lemon zest. Stir to combine and let it infuse for a few minutes.

In a separate small skillet over medium heat, melt a tablespoon of butter. Add the panko breadcrumbs and toast until golden brown and crispy, about 3-5 minutes, stirring frequently. Remove from heat and set aside.

Finely chop the cooked lobster meat into bite-sized pieces. Finely dice the celery. Chop the fresh dill and celery leaves.

In a small bowl, combine the chopped lobster meat, diced celery, dill, celery leaves, salt, and pepper. Add a small amount of the garlic butter mixture and toss gently to combine.

Split the brioche buns lengthwise, being careful not to cut all the way through. Butter the inside of the buns generously. Place the buns cut-side down in a skillet over medium heat and toast until golden brown and slightly crispy.

Spoon the lobster salad mixture generously into the toasted brioche buns.

Top the lobster salad with the toasted panko breadcrumbs. Drizzle with a little extra garlic butter. Serve immediately.