BA’s Ultimate Lobster Rolls

• annokset: 6 servings

Ainekset

Kosher salt

3 1¼-pound live lobsters

1 celery stalk, finely chopped

2 Tbsp. fresh lemon juice

1 Tbsp. chopped fresh chives

2–3 Tbsp. mayonnaise

Freshly ground black pepper

6 New England–style split-top hot dog buns

2 Tbsp. unsalted butter, room temperature

Ohjeet

Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

Crack lobster shells, pick meat from tail and claws, and cut into ½ inch pieces. Mix lobster, celery, lemon juice, chives, and 2 Tbsp. mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture. Do Ahead: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving. Editor’s note: This recipe was originally printed in May 2013. Head this way for more of our favorite summer recipes →