John Dory Oyster Bars Lobster Roll

• 4 (1 1/4-pound) hard-shell Maine lobsters
• 1/4 pound unsalted butter
• 1 ounce green lobster roe
• 3 egg yolks
• 1/4 cup white wine vinegar
• 2-3 cups sunflower oil (vegetable oil will also work)
• 1 tablespoon celery seeds
• kosher salt, to taste
• 6 hot dog buns, split down the top, in the New England style
• 1/4 cup red onion, peeled and finely diced
• 1/2 cup celery, peeled and finely diced
• 2 tablespoons dill, roughly chopped
• 1/4 pound lobster roe butter or unsalted butter, plus a little extra soft, unsalted butter for brushing the buns
• sea salt, to taste
• cayenne pepper

1. You may either steam or boil the lobsters.
2. At 1 1/4 pound each, the lobsters should take 8 minutes to cook.
3. If you choose to boil the lobsters, use a pot large enough to comfortably fit all of the lobsters, or cook them in batches.
4. The water should be salty, like the sea.
5. Once cooked, chill the lobsters immediately in ice water.
6. Leave them in the ice water only long enough to stop the cooking process.
7. Remove them from the ice water and place in the fridge.
8. When the lobsters have chilled all the way through, pick all of the meat from the shell and cut into rustic chunks, approximately 1-inch square.
9. Make sure to get the deliciously sweet meat out of the knuckles!
10. Its worth the hassle.

lobsters, butter, egg yolks, white wine vinegar, sunflower oil, celery seeds, kosher salt, hot dog buns, red onion, celery, dill, lobster, salt, cayenne pepper

Taken from www.foodrepublic.com/recipes/john-dory-oyster-bars-lobster-roll-recipe/ (may not work)