Classic New England Lobster Rolls
- 3 1&1/2 lb. live lobsters
- 1 stalk of celery, diced
- 1/4 to 1/2 tsp. celery seed
- 1/2 C. mayonnaise
- 2 Tbsp. unsalted butter
- 4 split-top hot dog buns
Put lobsters in freezer while you bring a large pot of salted water to a boil. (Freezing makes them easier to handle) Boil lobsters 10-12 minutes, until bright red; let cool completely. You can cook and refrigerate lobsters 1 day in advance.
Shell and roughly chop lobster meat. You should have 2 cups. Combine meat, celery, celery seed, and mayo in a bowl.
Melt butter in a skillet on medium-high heat. Add buns; toast until golden. Fill with salad.