Ingredients:

  • 4 (1 1/4 pound / 567g) live lobsters OR 1 1/2 pounds (680g) cooked lobster meat, roughly chopped
  • 8 cups (1.9L) Water
  • 2 tablespoons (30ml) sea salt
  • 1 bay leaf
  • 1 lemon, halved
  • 1/4 cup (60ml) mayonnaise (preferably Duke's, if you can get it)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh celery
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 4 brioche hot dog buns (New England-style, split on top)
  • 4 tablespoons (56g) unsalted butter, melted

Instructions:

  1. Bring water, salt, bay leaf, and lemon to a boil in a large pot. Add lobsters, cover, and cook until bright red and cooked through (approximately 8-10 minutes for 1 1/4 pound lobsters, internal temperature 140°F/60°C). Cool the lobsters in ice water to stop cooking.
  2. Remove the lobster meat from the shells. Roughly chop the meat and set aside.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, chives, celery, Dijon mustard, black pepper, and cayenne pepper (if using).
  4. Gently fold the dressing into the lobster meat. Be careful not to overmix.
  5. Brush the inside of each brioche bun with melted butter. Toast in a skillet or on a griddle over medium heat until golden brown.
  6. Fill each toasted bun with the dressed lobster meat.
  7. Serve immediately.