Bryan Voltaggio's makes his lobster rolls with a flavor-boosting soak

I've never been to Maine for a lobster roll, but the ones I've had in other places have been so good that I knew I needed to make one myself. This version is from my cookbook "Home" and is made with perfectly cooked lobster meat that is plump, juicy, and tender but also firm, and slightly chewy. The trick to this recipe is soaking the lobster meat in the cooled cooking liquid to give it an extra burst of flavor and to rinse away any residue from the surface, leaving nothing behind but sweet,…