• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 1 1/2 lemons

  3. 1 head garlic, split horizontally

  4. 1 thyme bundle

  5. 2 dried bay leaves

  6. 2 (1 1/2-pound) lobsters

  7. 1/2 to 3/4 cup mayonnaise

  8. 1 celery rib, cut into 1/4 inch dice

  9. 1/2 bunch of chives, finely chopped

  10. Juice of 1/2 lemon

  11. Celery salt

  12. 4 tablespoons (1/2 stick) of unsalted butter

  13. 1 clove garlic, smashed

  14. 4 top split hot dog rolls

Instructions Jump to Ingredients ↑

  1. To cook the lobsters:

  2. Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool.

  3. Remove the lobster claws, knuckles and tails from the shells and coarsely chop.

  4. In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve.

  5. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides.

  6. Divide the reserved lobster between the 4 buttered rolls and serve immediately.


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