Maine-Style Lobster Rolls 4 Steps
Fill a large pot 2/3 of the way up with water (for 2 x 1 ½ pound lobsters you will need to be able to fit between 12-14 litres comfortably). Season the water with the 1/4 cup of kosher salt and bring to a rolling boil. Once the water comes up to a boil, carefully place the live lobsters head first into the boiling water, cover and allow to cook for 12-15 minutes until the lobster meat is cooked. Remove from the water and allow to cool for 10-15 minutes before handling.
Remove all of the meat from the lobster and cut into 3/4 inch chunks, try and keep the claw meat intact as it makes for a very impressive presentation.
In a mixing bowl combine the lobster pieces, diced celery, mayonnaise, chopped tarragon, chopped chives, grainy Dijon mustard, Old Bay seasoning and a good squeeze of lemon juice. Fold gently to combine and adjust seasoning to preference with additional kosher salt and fresh cracked black pepper. Set aside while buns are being prepped.
Brush the sides of each top sliced bun with the melted butter and toast on a skillet or griddle until evenly browned on both sides. Place a leaf of Boston bibb lettuce into each toasted bun, tearing into smaller pieces if necessary. Divide the lobster mix evenly amongst each of the buns, topping each with a lobster claw. Serve with additional lemon wedges and potato chips.