LOBSTER ROLL

LOBSTER ROLL

Warm, toasty, buttered rolls are key. If you can't find New England–style buns, trim 1/4-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.

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INGREDIENTS

Kosher salt

3 1 1/4-pound live lobsters

1 celery stalk, finely chopped

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh chives

2–3 tablespoons mayonnaise

Freshly ground black pepper

6 New England–style split-top hot dog buns

2 tablespoons unsalted butter, room temperature

RECIPE PREPARATION

• Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

• Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

• Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.

• DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.