Hot Love Actually Lobster Roll

Oh... this looks really nice. I mean, lobster already feels like a special occasion, doesn't it? But then somebody grills it over cherry wood... that smells incredible. It's smoky, but not too smoky. Just enough to make the lobster taste even sweeter. Oh, wow. The lemon beurre blanc is so buttery, but it's bright too, and the capers keep popping up with these tiny little bursts that make you want another bite straight away. And the fresh dill... it makes everything taste like summer somehow. I love that it's soft enough to soak up all the sauce without getting in the way. It's like it knows the lobster is supposed to be the star. I think that's rather lovely. You know, sometimes people think the fanciest food has to be complicated. But this isn't complicated. It's just really good ingredients being kind to one another. I suppose that's what makes the best relationships, too. If someone brought me one of these...I'd probably fall just a little bit in love.

Ingredients

for two rolls

2 2 lb live lobsters
1/2 cup cherry wood chips (for grilling)
1 lemon
1 cup white wine
1 shallot
2 tbs fresh dill on stems
2 tsp capers
1/4 cup cold unsalted butter
1/4 tsp cayenne
2 brioche hot dog rolls

Directions

Soak the cherry wood chips in water for 20 minutes. Light a charcoal grill and bring up to 300 degrees F.
Slice the lobsters in half lengthwise and remove the rubber bands around the claws. Remove the cherry wood chips from the water and scatter over the charcoal. Place the lobsters shell side down over the coals. Grill the lobsters for 15-20 minutes until just cooked. Remove from heat. Remove the meat from the shells and chop tail meat into 1 inch pieces, reserve and of the liquid from the shells.
in a fry pan over medium heat, add the zest of the lemon, juice from the lemon, minced shallot, stems from dill, white wine, and any liquid from the lobster shells. Simmer the liquid and reduce down to a 1/4 cup. Remove from heat and whisk in butter 1 tsp at a time to emulsify and become a sauce. Rough chop the dill frawns and capers and add to the sauce.
Toss the lobster meat in the sauce to coat and evenly distribute between the two hot dog rolls.
Serve.