Lobster Rolls with Lemon Vinaigrette and Garlic Butter Recipe

Lobster Rolls with Lemon Vinaigrette and Garlic Butter Recipe

  • 4 (1 1/4-to 1 1/2-pounds) live lobsters
  • 3 tablespoons 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
  • Accompaniment: lemon wedges
  1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  2. Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
  3. 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.
  4. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
  5. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
  6. Fill buns with lobster.
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