BA's Ultimate Lobster Rolls
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.
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
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.
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