Here is Jacques Pepin's French twist on New England's classic lobster roll—sans mayo, but bathed in warm butter with lots of fresh tarragon—which we adapted from Julia and Jacques Cooking at Home (Knopf, 1999).
- 8 tbsp. butter
- 2 split-top hot dog rolls
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fresh lemon juice
- 2 (1 1/2-lb.) Maine lobsters, cooked and chopped
- Salt and freshly ground pepper
- Lettuce leaves