Lobster rolls

August 12, 2009

Makes 2

1 tablespoon sea or kosher salt, plus more as needed 1 (1 1/2 pound) uncooked lobster 1 stalk celery, finely chopped 3 tablespoons mayonnaise 1 1/2 teaspoons lemon juice Grated rind of 1/2 lemon Salt and pepper, to taste 2 tablespoons butter, at room temperature 2 top-loading hot dog rolls 1.

Fill a large pot with 1 inch of water. Stir in the salt. Add a steamer rack to the pot. Bring to a boil. Add the lobsters, cover with a tight-fitting lid, and let the water return to a boil. Lower the heat and cook the lobsters at a gentle boil for 14 minutes or until they are bright red. Check doneness by pulling an antenna. If it comes out with no resistance, the lobster is done.

2. Remove the lobster from the pot. Cool it. Remove the meat from the shell. You should have about 1 cup meat. Roughly chop it and transfer to a bowl with the celery.

3. In another bowl, combine the mayonnaise, lemon juice, rind, and a pinch each of salt and pepper. Fold into the lobster.

4. Heat a skillet over medium-high heat. Spread the butter on both sides of the rolls. Toast them on both sides until golden brown. Fill each roll with the lobster salad. Jill Santopietro