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

SERVINGS: 6

• 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

Preparation

PREP: 30 MINTOTAL: 1 HRS

• 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.

Recipe and Image Source