pre-cooked, chopped meat)

1. 1. If Cooking Live Lobsters:

      • • Bring a large stockpot of salted water to a rolling boil (about 1 tablespoon of salt per quart of water). You need enough water to fully submerge the lobsters.
      • • Carefully plunge the live lobsters headfirst into the boiling water. Cover the pot and return to a boil as quickly as possible.
      • • Once boiling, cook for approximately 10-12 minutes for a 1.25 lb lobster, and 12-15 minutes for a 1.5 lb lobster. They are done when their shells are bright red and their antennae pull out easily.
      • • Using tongs, carefully remove the lobsters from the pot and place them in an ice bath or run them under cold water for a few minutes to stop the cooking process and make them easier to handle.

1. 1. Extracting the Meat:

      • • Once cool enough to handle, twist off the claws and tail from the body.
      • • Claws & Knuckles: Use a lobster cracker or the back of a heavy knife to crack the claws and knuckles. Carefully extract the meat, trying to keep it in large pieces. Don’t forget the meat in the “arm” sections (knuckles).
      • • Tail: Bend the tail back to crack the shell, or use kitchen shears to cut along the underside of the tail shell. Pull out the tail meat in one piece if possible. Remove the intestinal vein running along the back of the tail meat if visible.
      • • Body (Optional): Some people like to pick through the body for small morsels of meat, but the primary yield comes from the claws, knuckles, and tail.

1. 1. Chopping the Meat:

      • • Roughly chop the cooled lobster meat into bite-sized pieces, about 1/2 to 3/4-inch chunks. Avoid chopping too finely; you want recognizable pieces of lobster. Place the chopped meat in a medium bowl.

Part 2: Making the Lobster Salad

1. 1. Combine Dressing Ingredients: In a small bowl, whisk together the mayonnaise, fresh lemon juice, finely chopped celery, finely chopped chives (or scallions), salt, black pepper, and cayenne pepper and Worcestershire sauce (if using).

1. 1. Taste and Adjust Dressing: Taste the dressing and adjust seasonings as needed. You might want a bit more lemon, salt, or pepper. Remember, the goal is to complement the lobster, not mask it.

1. 1. Gently Dress the Lobster: Pour the dressing over the chopped lobster meat. Using a rubber spatula, gently fold the dressing into the lobster until it’s just combined and lightly coated. Be careful not to overmix or break up the lobster meat too much.

1. 1. Chill (Recommended): Cover the bowl with plastic wrap and refrigerate the lobster salad for at least 15-30 minutes (or up to a few hours) to allow the flavours to meld and the salad to chill thoroughly. This step enhances the flavour significantly.

Part 3: Preparing the Buns and Assembling the Rolls

1. 1. Butter the Buns: Spread a thin layer of softened butter on the flat outer sides of each split-top bun. If using melted butter, brush it on.

1. 1. Toast the Buns:

      • • Stovetop Method (Preferred): Heat a large skillet or griddle over medium heat. Place the buttered buns, butter-side down, in the hot skillet. Toast for 1-2 minutes per side, or until golden brown and slightly crispy. Keep a close eye on them as they can burn quickly.
      • • Oven/Broiler Method: You can also toast them under a broiler (watch very carefully!) or in a toaster oven.

1. 1. Assemble the Lobster Rolls:

      • • If using, place a lettuce leaf inside each toasted bun to help prevent the bun from getting soggy too quickly (this is optional; many purists skip the lettuce).
      • • Generously fill each warm, toasted bun with the chilled lobster salad. Pile it high!
      • • Garnish with a sprinkle of extra fresh chives or a small lemon wedge on the side, if desired.

4. Serve Immediately: Lobster rolls are best enjoyed right away, while the buns are warm and the lobster salad is chilled.