Fire Island Cookbook's Lobster Roll
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 live lobsters, 2 pounds each
  • salt, to taste
  • 1 stick plus 2 tablespoons butter
  • 3/4 cup mayonnaise
  • 1/2 cup diced celery
  • 1 teaspoon ground white pepper
  • 8 hot dog buns
Directions
  1. Get your hands on the largest pot you can find. Make sure the lobsters will fit comfortably in the pot with the lid firmly in place. Place the lobsters in the freezer while you add 2 inches of water and 1 tablespoon salt to the pot. Use a steaming rack if you have one; if not, don’t worry. Bring the salted water to a rolling boil. Using tongs, quickly place the lobsters into the pot and secure the lid with a 5-pound weight. (Use a dumbbell or large juice can.) Steam the lobsters for 14-16 minutes. Remove the cooked lobsters from the pot and let cool.
  2. In the microwave, melt 8 tablespoons of the butter in a glass bowl. Crack the lobster claws and tails. Pick out all of the meat and cut into 1-inch chunks. Place the chunks into the melted butter, toss well and refrigerate for at least 2 hours.
  3. Combine the celery, mayonnaise, salt, pepper and lobster in a large glass bowl. Toss until well coated.
  4. Using the remaining 2 tablespoons butter, lightly butter the insides of the hot dog buns, and toast in a skillet until golden brown. Spoon equal amounts of the lobster salad into each and serve.