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1
To par-cook the lobsters: Bring a large pot of salted water to a boil.
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2
Add the lobsters and cook about 7 minutes; they will be about three-quarters done.
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3
Drain well and let cool.
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4
Cut in half lengthwise.
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5
Heat a charcoal or gas grill to high for direct grilling.
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6
Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper.
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7
Grill, cut-side down, until slightly charred.
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8
Flip and continue grilling until lightly charred and heated through.
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9
Remove the lobsters from the grill and let cool slightly.
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10
Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper.
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11
Grill until just toasty.
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12
Remove the tail and claw meat from the lobsters.
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13
You can cut them, but just enough to give you about 2 very large pieces per bun.
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14
Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking.
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15
Spoon the lobster into the toasted buns and serve immediately.
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16
Melt the butter slowly in a medium saucepan over low heat.
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17
Let it sit for a bit to separate.
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18
Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
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19
Put the clarified butter in a large saute pan over low heat.
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20
Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.
