Ingredients:

  • 1.5 lbs cooked lobster meat (claw, knuckle, and tail), chilled and chopped into 1-inch chunks
  • 1 tbsp fresh lemon juice
  • 1/4 cup finely diced celery inner ribs
  • 1/4 cup high-quality avocado oil mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp fresh chives, finely snipped
  • 1/2 tsp Old Bay seasoning
  • 1 pinch Maldon sea salt
  • 1 pinch cracked white pepper
  • 4 New England-style split-top buns
  • 3 tbsp unsalted butter, softened
  • 1/2 tsp garlic powder

Instructions:

  1. If starting with live lobsters, steam them for 8–10 minutes, then immediately plunge into an ice bath to stop the cooking process.
  2. Extract the meat from the shells using kitchen shears. Pat the lobster meat bone-dry with paper towels to prevent a soggy roll.
  3. Cut the lobster tail meat into large medallions and leave claws whole or halved, aiming for 1-inch chunks.
  4. In a chilled glass mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay, chives, salt, and pepper.
  5. Gently fold the lobster meat and diced celery into the dressing until lightly coated (nappe).
  6. Mix the softened butter with garlic powder. Generously spread the mixture onto the flat outer sides of the split-top buns.
  7. Toast the buns in a cast iron skillet over medium heat until the sides are mahogany-colored and crisp.
  8. Stuff the warm, toasted buns with the chilled lobster mixture and serve immediately.