• Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.
• Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.
• Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.
• Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.
• Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.
• Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!

Peach Salsa

• In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.