Best-of-Both-Worlds Lobster Roll

Name: Best-of-Both-Worlds Lobster Roll
Yield: 4 servings
Ingredients: 1 3 (1 1/4-pound) live lobsters; 1 1/4 cup mayonnaise; 1 1/4 cup chopped celery; 1 1/2 teaspoon finely grated lemon zest; 1 1/2 tablespoon fresh lemon juice; 1 1 tablespoon sliced chives, plus more for serving; 1 Kosher salt, freshly ground pepper; 1 5 tablespoons unsalted butter; 1 4 New England–style split-top hot dog buns; 1 2 green lettuce leaves; 1 halved lengthwise

From the kitchen of Carly

Sweet lobster meat tossed with bright lemon and chives, spread across buttered split-top buns with a whisper of mayo and crisp celery. This is the lobster roll done right: steamed tender, dressed simply, and finished with melted butter pooled at the bottom of each bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 (1 1/4-pound) live lobsters
11/4 cup mayonnaise
11/4 cup chopped celery
11/2 teaspoon finely grated lemon zest
11/2 tablespoon fresh lemon juice
11 tablespoon sliced chives, plus more for serving
1Kosher salt, freshly ground pepper
15 tablespoons unsalted butter
14 New England–style split-top hot dog buns
12 green lettuce leaves
1halved lengthwise

Instructions

Fit a large pot with a steamer basket and pour in water to come to top of basket. Place over high heat. If desired, dispatch lobsters by using a sharp chef’s knife (and one fell swoop) to split the front section of each between the eyes. Place lobsters in pot, cover, and steam (the pot should be actively filled with steam) until shells are bright red and tails are curled, 6–8 minutes. Let sit until cool enough to handle, 12–15 minutes.
Meanwhile, mix mayonnaise, celery, lemon zest, lemon juice, and 1 Tbsp. chives in a medium bowl to combine; season dressing with salt and pepper.
Remove lobster meat from shells and cut into large pieces; discard shells. Melt butter in a large saucepan over medium heat; transfer 2 Tbsp. melted butter to a small bowl and set aside for brushing buns. Add lobster meat to remaining butter in saucepan and toss to coat. Cook, tossing occasionally, until just warmed through (it should not be hot; you don’t want it to overcook), about 4 minutes. Season with salt, then spoon lobster meat into bowl with dressing with a slotted spoon and gently toss to coat.
Heat a dry large skillet over medium. Brush reserved butter over outsides of buns. Toast, buttered side down, until golden, about 3 minutes per side.
Line each bun with a piece of lettuce and spoon in dressed lobster; top with more chives.
Lobsters can be cooked and shelled and dressing can be made 1 day ahead. Cover and chill separately.