Instead, I've adopted the method that some of my favorite chefs use. You steam the lobsters just until the shell turns red, throw them in ice water to stop them from cooking and then remove the meat from the shell. At this point you can use many different methods to finish the par-cooked lobster. You can butter poach it, cook it sous vide, quickly sear it or finish it in a sauce.
I butter poached my lobster here and then chilled it until I was ready to use it. I tossed it in a white truffle mayo and stuffed it into a homemade hotdog roll. For the bread, I used the dinner roll recipe from the Joe Beef cookbook and formed the dough into tubes. The lobster is topped with thinly sliced red onion.
I served the roll with some fingerling potato chips dusted with a saffron salt and a lite slaw made from sliced apples, red onion and sunchokes.