LOBSTER ROLL RECIPE!!!!!!!!!!

Well....apparently this seafood guru who is a Boston native (Ben Sargent) hosts this show on the Cooking Channel called Hook, Line & Dinner.  And this is one of his famed Lobster Roll recipe.  Let me tell you, these sandwiches are the BOMB!!!!  I can't wait until the day I try this recipe, just trying to figure out how I will be able to boil a live lobster!!!  EEEEEEEP!  Anyhoo, if you want to try it out, here it is:

Ingredients

1 tablespoon whole black peppercorns

1/2 yellow onion

3 tablespoons sea salt

1 teaspoon seafood seasoning (Old Bay, for example)

4 lobsters, 1 to 1 1/2 pounds each

1  tablespoon mayonnaise

1 stick salted butter

1 splash of crisp, white wine

2 cloves garlic, smashed

4 top-loading hot-dog buns (such as Pepperidge Farm Classic Top-Sliced)

Directions

1. Set a large stockpot of water to boil over medium-high heat.  Add the peppercorns, onion, sea salt and seafood seasoning.  Once the water is boiling, add the lobsters.  Cover and cook for 8-10 minutes.  When done, remove the lobsters and run under a blast of cold water.  Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks (usually, the meat from one lobster is good for one roll).  Mix the lobster juices with the mayonnaise; it should be a wet, thin consistency.  Lightly toss the meat with the mayonnaise.  In a small saucepan over medium heat, melt the butter along with a splash of crisp, white wine and the garlic.

2. Heat a large, flat grill pan or skillet over medium heat.  Open the buns, brush the butter mixture on the insides and toast, buttered-side down, until golden brown, about one minute.

3. Place the lobster meat on some foil and gently heat on the grill.

4. Evenly divide the lobster meat among the rolls, brush the meat with some butter mixture and serve in paper boats.  

Well until next time....