Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Ingredients

• •4 whole live lobsters
• •3 tablespoons fresh lemon juice
• •⅓ cup extra-virgin olive oil
• •⅓ cup thinly sliced scallions
• •¼ cup finely chopped peeled celery
• •¼ cup celery leaves
• •¼ cup chopped flat-leaf parsley
• •½ stick unsalted butter
• •3 cloves garlic
• •6 pieces hot dog buns
• •1 serving lemon wedges

Cooking Instructions

1. 1.

   Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

   5 min

2. 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.

   25 min

3. 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.

   10 min

4. 4.

   Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

   5 min

5. 5.

   Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

   2 min

6. 6.

   Fill buns with lobster.

   3 min