Ingredients:

  • 4 (1 1/4 - 1 1/2 pound) live lobsters (approximately 570-680g each)
  • 8 cups water (approximately 1.9 liters)
  • 1/4 cup sea salt (approximately 55g)
  • 1/2 cup mayonnaise (115g) - Use a high-quality brand
  • 2 tablespoons finely chopped celery (approximately 20g)
  • 1 tablespoon finely chopped fresh chives (approximately 5g)
  • 1 tablespoon fresh lemon juice (approximately 15ml)
  • 1/4 teaspoon celery salt (approximately 1g)
  • 1/8 teaspoon freshly ground black pepper (approximately 0.5g)
  • Pinch of cayenne pepper (optional)
  • 4 New England-style top-split hot dog buns (approximately 15cm long each)
  • 4 tablespoons unsalted butter, melted (approximately 60g) – divided
  • 2 tablespoons unsalted butter (approximately 30g) – for browning

Instructions:

  1. Bring salted water to a rolling boil in a large pot. Add lobsters one at a time. Cook until bright red, approximately 12-14 minutes, or until the internal temperature reaches 140°F (60°C) in the thickest part of the tail.
  2. Remove lobsters and immediately plunge into an ice bath to stop the cooking process. Let cool completely.
  3. Crack open the lobster shells and carefully remove the meat from the tails, claws, and knuckles. Discard shells.
  4. Roughly chop the lobster meat into bite-sized pieces. In a mixing bowl, gently combine the lobster meat with mayonnaise, celery, chives, lemon juice, celery salt, black pepper, and cayenne pepper (if using). Be careful not to overmix.
  5. Brush the outside of each bun with melted butter. Heat a skillet or griddle over medium heat. Toast the buns on both sides until golden brown and crispy.
  6. In the small saucepan, melt the remaining butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a nutty brown color and has a rich, toasted aroma. Be careful not to burn it!
  7. Fill each toasted bun with the lobster salad. Drizzle generously with browned butter. Serve immediately.