New England Lobster Rolls

INGREDIENTS

  • Kosher salt
  • 4 Large Lobster Tails
  • 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

PREP

  • Cut the shell with a pair of kitchen shears, but go no further than the tail. With a knife, split the meat along the same path as the shell cut line, being careful not to slice all the way through the lobster.
  • Rub the flesh with olive oil and season with salt and pepper. Lobster is grilled over direct medium heat.  
  • Grill Lobster Tails flesh side down for approximately 5-7 minutes, then flip. Figure another 4-5 minutes after you flip the tail.
  • Pick meat from tail 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.
  • Spread flat sides of buns with butter. Grill until golden, about 2 minutes per side; fill with lobster mixture.
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