Connecticut-Style Lobster Rolls with Brown Butter

Remove lobster meat from shells, keeping meat in large pieces if possible

Season lobster meat with kosher salt and pepper

Divide lobster meat between 2 vacuum-seal bags or zip-top bags

Add 1 tbsp white wine to each bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 145°F (63°C)

Submerge sealed bags in water bath

Cook for 30 min for firm, sliceable texture

While lobster cooks, make brown butter - melt 4 tbsp butter in a small saucepan over medium heat

Cook butter, swirling occasionally, until it turns golden brown and smells nutty (3–4 min)

Remove from heat immediately and pour into a small bowl to stop cooking

When cook time is complete, remove lobster from bags and pat dry

Cut lobster into bite-sized chunks (about 3/4 inch pieces)

Place lobster chunks in a bowl and toss with half the brown butter and chopped chives

Keep warm

Heat a large skillet or griddle over medium heat

Brush the outside of each hot dog bun with remaining butter

Toast buns in the skillet until golden brown on both sides (about 2 min per side)

Open toasted buns and fill generously with warm buttered lobster

Drizzle any remaining brown butter over the lobster

Serve immediately with lemon wedges and potato chips