This is the easiest part. Lobster. A roll. Butter. The important part here is the roll. Harry had a nearby bakery named French’s make theirs, but it was essentially a larger, slightly firmer version of the hot dog roll. Since I don’t have a local baker at my beck and call, I went to Stop & Shop and scored grinder rolls that I thought would be pretty close. This is important because the whole process essentially hinges on having bread that isn’t too soft and can withstand some manipulation, but isn’t so hard that it's like eating a baguette or similar nonsense.
Chop up and pull the meat into small but not too small chunks. This wasn’t necessarily in the original recipe but when I spoke to the Lobster Gal she mentioned how she hates “the spongies” which are the oft-overcooked finger pieces of the claw. I immediately recognized the taste, and worse, the texture, she was talking about, so I decided to chop off all the fingers. I ate them anyway. But, at least my roll would be a little more perfect.