Lobster Roll

Method

1. 1

   Boil the lobsters in well-salted water 8–9 minutes until the shells turn bright red; plunge into ice water to stop the cooking.

   💡 Even a couple of minutes past done turns lobster meat rubbery — pull them the moment the shells color.

2. 2

   Crack the shells and pick out the tail, claw and knuckle meat; chop into bite-size pieces and chill.

3. 3

   Fold the lobster gently with mayonnaise, celery and a squeeze of lemon — just enough to bind it, not drown it.

   💡 More lobster than dressing is the entire point of the dish.

4. 4

   Butter the flat outer sides of the buns and griddle in a skillet until golden on both sides.

5. 5

   Fill the warm buns with the cold lobster salad, scatter with spring onion and black pepper, and serve immediately.