- 6
Ingredients
- 6 SERVINGS
- This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
- ACCOMPANIMENT: lemon wedges
Preparation
Step 1
Prepare a gas grill for direct-heat cooking over medium-high heat.
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water.
Transfer with tongs to an ice bath and let stand until completely cooled.
Return water to a boil and cook and cool remaining 2 lobsters.
Remove meat from claws, joints, and tails. Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss.
Season with salt.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter.
Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.
COOKS NOTES:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350F oven 5 to 7 minutes.