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Categories:
kosher salt live lobsters celery stalk lemon juice fresh chives mayonnaise freshly ground black pepper New unsalted butter
Viewed: 86 - Published at: 3 years agoIngredients
- 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
Method
- Pour water into a large pot to a depth of 1"; 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" 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:
