Lobster Roll

1. 1
   boil · ~11 min

   Boil the lobsters.

   1.Fill a large stockpot with enough water to cover 4 lobsters and bring to a rolling boil.

   2.Add 1 tbsp salt to the water.

   3.Add live lobsters head-first to the pot, cover, and cook for 9-11 minutes until shells turn bright red.

   TIPDon't overcook — 9 minutes is perfect for 1.25 lb lobsters. Meat should be opaque and tender.
2. 2
   prep · ~10 min

   Shock and pick the lobster meat.

   1.Transfer cooked lobsters immediately to an ice bath to stop cooking. Let cool for 5 minutes.

   2.Twist off tails and claws. Crack shells using a lobster cracker.

   3.Extract meat from tails, claws, and knuckles. Chop into generous bite-sized chunks.

   TIPSave the leg meat — it's a little extra work but adds the sweetest, most tender bites.
3. 3
   mix · ~3 min

   Make the lobster salad.

   1.In a bowl, combine mayonnaise, diced celery, half the lemon juice, and chives.

   2.Fold in the lobster meat gently until just coated.

   3.Season with a pinch of salt, black pepper, and remaining lemon juice to taste. Refrigerate while toasting buns.

   TIPGo light on the mayo — just enough to bind. The lobster's natural sweetness is the star.
4. 4
   fry · ~4 min

   Toast the buns in butter.

   1.Heat a skillet over medium heat.

   2.Spread softened butter on the outside faces of each split-top bun.

   3.Place buns butter-side down in the skillet and toast until golden brown, about 2 minutes per side.

   TIPUse medium heat — too high burns the butter. You want a crisp, golden exterior.
5. 5
   assemble · ~1 min

   Assemble the lobster rolls.

   1.Open each toasted bun and spoon the chilled lobster salad generously into the center.

   2.Mound the lobster high so it spills over the top.
6. 6
   serve

   Serve immediately with lemon wedges.

   Plate each lobster roll with a lemon wedge on the side and your favorite kettle chips. Serve right away while the bun is still warm.

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