Brown Butter Vinaigrette Lobster Buns

• 3 1.5 lb. lobsters
• 1/2 cup unsalted butter
• Juice from 1 lemon (about 1/4 cup)
• Kosher salt, to taste
• Chives, finely chopped
• 6 steamed buns

1. Fill a large pot with 1" of water and throw in enough salt to make it as salty as the sea. Bring to a boil. Add the lobsters (one at a time if your pot isn't big enough), cover, and steam for 10 minutes. Remove the lobsters to a rimmed baking sheet and allow to cool.
2. Once they are cool enough to touch, twist off the claws and tail and remove the meat. Coarsely chop and set aside.
3. Heat a medium pot on medium heat and melt the butter. Swirl the pot around occasionally and continue to heat until the milk solids at the bottom turn brown and the butter smells starts to smell nutty. Immediately remove from heat and continue to swirl the pot around so that the milk solids don't burn. Add the lemon juice and salt to taste. Toss in the chopped lobster meat and return the pot to heat just until the lobster meat is heated through.
4. If needed, reheat the steamed buns in the microwave. Fill the buns with the lobster salad and top with the chopped chives. Serve warm.

lobsters, unsalted butter, lemon, kosher salt, chives, buns

Taken from food52.com/recipes/39432-brown-butter-vinaigrette-lobster-buns (may not work)