- 2 medium lobsters, about 1 1/4 to 1 1/2 pounds each
- 1/2 cup (or more) mayonnaise
- 1 small cucumber, peeled, seeded and diced
- 1/4 cup finely grated red onion
- 3 tablespoons chopped parsley or chervil
- 1/2 teaspoon celery seed
- Kosher salt and freshly ground pepper to taste
- 4 split-top hotdog rolls or other sandwich rolls
- 1 tablespoon butter, softened at room temperature
- 8 tender Boston, Romaine or iceberg lettuce leaves, rinsed and patted dry
- 1 lemon, cut into wedges (optional)
- In a pot large enough to hold the lobsters, boil enough salted water to submerge them.
- Humanely kill the lobsters, one at a time, by placing them perpendicular to you on a cutting board.
- Tuck the lobster’s tail underneath its body. Quickly insert the tip of a large chef’s knife at the point where the head meets the body and slice vertically through the lobster’s head.
- Then immediately put the lobsters in the pot and let them boil, covered, for 8 to 10 minutes.
- Drain well.
- When the lobster is cool enough to handle, crack the shell and remove the meat, then discard the shell.
- Dice the meat and combine it in a bowl with the mayonnaise, cucumber, onion, parsley, celery seed and salt and pepper to taste.
- Toast the rolls to light golden-brown and spread 1/4 of the butter on each roll.
- Line each roll with 2 lettuce leaves and divide the lobster salad evenly between the four rolls.
- Serve with lemon wedges alongside, if desired.
Serves 4.
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