3 – 1 1/4 lb live lobsters
1 finely chopped celery stalk
2 T fresh lemon juice
1 T chopped fresh chives
3 T mayonnaise
Freshly ground black pepper
6 New England style split top hot dog buns
2 T room temperature unsalted butter
Using a large pot, fill it with one inch of water and add a generous amount of salt. Boil the water, add the lobsters and cover the pot, cooking the lobsters for approximately 10 minutes (or until they are bright red). Put the lobsters on a baking sheet (with a rim) and let them cool off.
Crack the lobster shells, take the meat out of the tail and claws, then cut it into 1/2 inch pieces. Mix the lobster, celery, lemon juice, chives and mayonnaise in a medium bowl, adding salt and pepper as desired.
Heat a large skillet over medium heat, spread the flat sides of the buns with butter, then cook until golden (about 2 minutes). Fill with lobster mixture. (The lobster meat can be prepared a day ahead, chilled, then added to the buns before serving)
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Hillary Danaher 