Rolling Out Some Lobster Rolls

There is a huge debate when it comes to lobster rolls. Much like the Philly Cheese Steak or a Gumbo and Jambalaya, lobster rolls also share a heated debate. When it comes to lobster rolls the argument lies in which is better, mayo and celery or drawn butter? I have tried both version and I can tell you each is delicious in its own way. The recipe below is the mayo and celery version.

Ingredients

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

Directions

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.