This butter-soaked lobster roll has a decadent secret ingredient

Ingredients

3 (11/4 pounds each) fresh live Maine lobsters (about 2 cups meat)

1/2 cup finely diced celery

1/2 cup finely diced red onion

1/2 cup mayonnaise, homemade or store-bought

1/2 tbsp chopped fresh thyme

1/2 tablespoon fresh lemon juice

Salt and freshly ground black pepper

2 tablespoons cannabis-infused unsalted butter, melted, homemade or store bought

4 New England style hot dog buns

Microgreens

lemon wedges

directions

1. Place a large bowl of ice water near your cooking area. Place a rimmed baking sheet near the ice water bath.
2. To steam the lobsters: Fill a large pot with 2 inches of salted water. Bring to a boil. Using tongs, gently lower the lobsters, one at a time, head first into the boiling water. Cover the pot and return the water to a boil, about 4 minutes. Steam until outer shells of lobsters turn bright red and internal temperature of lobster meat reaches 135°F, about 9 minutes.
3. Using tongs, gently submerge the lobsters in the ice water bath for about 2 minutes, replenishing the ice in the bowl of water as needed. Transfer the chilled lobsters to the baking sheet. Repeat with the remaining lobsters.
4. Remove the flesh from the lobsters and cut them into ½ inch pieces. Pat the lobster meat dry with paper towel, then transfer it to a medium bowl. Cover with plastic wrap and refrigerate until meat is very cold, about 2 hours.
5. In a separate large bowl, combine celery, red onions, mayonnaise, thyme and lemon juice until well combined. Add the lobster meat. Adjust the seasoning with salt and pepper.
6. To toast the buns: Preheat a skillet over medium-low heat. Brush the outside of each bun with the cannabis-infused butter and toast until golden brown, about 2 minutes per side.
7. To assemble: Divide lobster meat mixture evenly between buns and top with microgreens, if desired. Serve with a wedge of lemon, a bowl of chowder or fries and pickles on the side.