Welcome to Our Community!
Each month we'll give away a free delivery to a randomly selected new visitor.
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
Two 1-1/2 to 1-3/4 pound lobsters, boiled or steamed
3-4 tablespoons good mayonnaise
1/4 cup finely chopped celery (optional, for those who like a little "crunch")
freshly-squeezed lemon juice (optional)
sea salt and freshly-ground black pepper
4 leaves lettuce (optional, Boston lettuce recommended)
4 top-split, flat-sided hotdog buns ("New England" style)
2 tablespoons unsalted butter, softened
Begin by steaming the lobsters. Choose a pot large enough to hold all the lobsters comfortably; do not crowd them.
Put 2 inches of salted water in the bottom of a large kettle. Set steaming rack inside the pot and bring to a rolling boil over high heat.
Add lobsters one at a time, cover pot, and start timing. (For the amount of lobster in this recipe, we recommend steaming for a total of about 15 - 18 minutes)
Halfway through, lift the lid (careful – the steam is hot) and shift the lobsters around so they cook evenly.
After lobsters have been steamed, remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. (You should have about 1 pound of lobster meat.) Refrigerate until chilled.
Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.
Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours.
When ready to serve, preheat a griddle over medium heat. Butter the sides of the hotdog buns and grill 1-2 minutes on each side, until toasted.
Place a leaf of lettuce (if using) into each griddled hotdog bun and mound each with 1/4 of the lobster salad. Serve immediately - we recommended with french fries, kettle chips, coleslaw, and dill pickles, if desired.
Note: You can also boil the lobsters instead of steaming, if you prefer to boil.
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 4 servings