These rolls are sure to conjure up memories of summers at the shore. You can omit the buns for a bed of crisp, fresh lettuce, so as not to distract from the fabulously flavored lobster.
2 (1 1/2 to 2 lb./750 g to 1 kg each) live lobsters
1/4 cup (2 fl. oz./60 ml) mayonnaise
2 tsp. fresh lemon juice
1 tsp. minced fresh tarragon
1 tsp. minced fresh flat-leaf parsley
Freshly ground pepper
4 hot dog buns, preferably New England–style split-top buns
4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
Fill a very large pot with lightly salted water and bring to a boil over high heat. Add the lobsters and cover. Return to a boil, then remove the lid. Boil until the lobsters are bright red, about 6 minutes. Drain and rinse under cold running water.
Place 1 cooked lobster, back side up, on a cutting board. Slip the tip of a large chef’s knife into the lobster at the point where the head meets the body. Holding the lobster securely, cut the head in half lengthwise. Repeat at the other end of the lobster, cutting the body and tail in half lengthwise. Twist the legs and claws from the body. Discard any visceral matter from the body, then remove the meat from the body and tail shells. Using a lobster cracker or nutcracker, crack the claws and any large legs and remove the meat from the shells. Repeat with the second lobster. Cut the lobster meat into chunks.
In a bowl, combine the lobster meat, mayonnaise, lemon juice, tarragon, and parsley and mix gently. Season to taste with celery salt and pepper. Cover and refrigerate until chilled, at least 2 hours.
Heat a griddle or large, heavy fry pan over medium-high heat. Spread the outside top and bottom of the buns with the butter. Place the buns in the fry pan and cook, turning once, until golden brown on both sides, about 1 minute per side.
Fill each bun with an equal amount of the lobster mixture. Serve at once. Serves 4.
For this and many more recipes for irresistible baked goods both sweet and
savory, check out Williams-Sonoma Home Baked Comfort, by Kim Laidlaw.