Lobster Roll

1. Gather all the ingredients.

To Defrost the Lobster Tails

1. Place 10 oz lobster tails with shell (frozen) in the refrigerator for 8–12 hours. Alternatively, place them in a bowl of cold water for a quick defrost.

To Boil the Lobster Tails

1. Fill a large pot with water and add 1 tsp Kosher salt for each quart of water. Bring the water to a rolling boil and add the lobster tails to the pot.
2. Boil the tails for about 8 to 12 minutes until the shell is a bright red color. Do not cover the pot. Stir the lobsters halfway through cooking. Remove the lobster tails from the pot when done.
3. Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.

To Make the Lobster Salad

1. Cut 4 inches celery into thin strips lengthwise and chop the strips into small pieces. Finely cut the chives.
2. Cut the lobster shell in half lengthwise and remove the meat from the shell. Cut the lobster meat into ½-inch (1.3-cm) pieces.
3. In a large bowl, mix the lobster meat, celery, and chives with WAFU Spicy Mayonaizu (or your homemade spicy mayo) and season with Diamond Crystal kosher salt and freshly ground black pepper. If you have time, place the lobster salad in the refrigerator for 5–10 minutes to allow the salad to absorb the flavorings.

To Prepare the Buns

1. If your 2 New England style split-top hot dog buns are not split yet, make a lengthwise slit on the top of the buns with a knife.
2. Heat the griddle or a large skillet and melt 1 Tbsp unsalted butter over medium-low heat. Place the flat sides of the buns on the melted butter and gently move them around to absorb the butter.
3. Brush the top side with butter. Toast the buns until golden brown on both sides.

To Assemble the Lobster Rolls

1. Divide the lobster salad evenly and fill the buns. Drizzle with some juice from 1 lemon (optional, to taste) to enhance the flavor.

To Store

1. Store the leftover lobster salad mixture in an airtight container in the refrigerator for up to 2 days.