Adapted from Gourmet
4 (1 1/4-to 1 1/2-LB) live lobsters
3 TBS 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
Every July, for as long as I can remember, we celebrated my dad's birthday with a lobster dinner. It was always a special treat I looked forward to since we never ate much seafood at home. Somewhere down the road though there was a slight change in this tradition which all started with these lobster rolls from Gourmet. We were hooked after one bite!
I can't take credit for actually making this lobster salad since dad did all the work here, but it's definitely a Hungry Yuppie all-time favorite. What makes this recipe stand out is the simple lemony dressing, fresh herbs and garlicky grilled bun. Seriously, these blow away any of those $20+ rolls you've ever had with too much mayo and not enough meat.
Prepare a grill for direct-heat cooking over medium heat.
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat for 8-9 minutes. Transfer with tongs to an ice bath and let cool completely. 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. Devour.