Hot buttered lobster rolls

1.Place lobsters in freezer to render them insensible (30 minutes), then split lengthways through the head. Cook lobsters in a large saucepan of rapidly boiling salted water (4 minutes), then refresh in iced water. Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Remove meat from tails and legs, coarsely chop tail meat and refrigerate until required.

2.For brown butter sauce, cook butter in a saucepan over high heat until browned (3-4 minutes). Add garlic, lemon and paprika, season to taste and keep warm.

3.Butter sides of rolls and fry in a frying pan over high heat, turning, until golden (1-2 minutes each side). Keep warm.

4.Add lobster to saucepan with brown butter sauce and stir over low heat to warm through. Spoon into rolls and top with chives and paprika to serve.