Ingredients
1 2-PND LIVE LOBSTER
1/2 CUP FINELY CHOPPED CELERY
1/4 CUP MAYO (HELLMANN’S OR BEST FOOD)
2 TSP LEMON JUICE
3 TBL BUTTER
2 HOTDOG BUNS
CHOPPED FRESH CHIVES
Preparation
Plunge lobster into large pot of boiling water; cover lobster 9 minutes. Using tongs, transfer lobster to large bowl of water to cool quickly. Twist tail and claws from lobster body; discard body. Crack claws and remove lobster meat. Pull claw meat apart and remove cartilage. using kitchen shears , cut tail in half lengthwise; remove meat from shell. Cut claw and tail meat into 3/4 inch pieces; transfer to medium bowl. Add chopped celery, mayo and lemon juice to lobster and mix until blended. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover nad refrigerate). Melt butter in large nonstick skillet over medium heat. Add buns and cook until golden brown on all sides, turning often for even browning, about 5 minutes. Cut lengthwise slit in top center of each bun; pry open. Divide lobster mixture between buns; sprinkle with chives nad serve.
