A bougie at-home remake inspired by Broad Street Oyster Co.

Ingredients:

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•   2 Split Top Brioche Buns 
•   1-1 1/2 Cup Lobster Claw Meat (Cooked )
•   3 Tbsp Unsalted Butter
•   1 Tsp Lemon Juice (Fresh)
•   2-4 Tbsp Caviar
•   Lemon Wedges
•   Pinch of sea salt 

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Warm the lobster
   In a skillet over low heat, melt 2 tablespoons of butter. Add the lobster and gently warm for 1–2 minutes. Add lemon juice and a pinch of salt. Do not overcook.
2. Toast the buns
   Melt the remaining 1 tablespoon of butter in a pan. Toast the buns until golden and buttery.
3. Assemble
   Fill each bun with the warm buttered lobster.
4. Finish
   Top with a spoon of caviar. Serve with lemon wedges.

NOTES!

• Claw meat is sweeter and gives you that classic lobster roll texture
• Keep everything simple! Let the lobster shine
• Caviar adds a salty, elevated finish that takes this over the top