4 (1 1/4- to 1 1/2-lb) live lobsters
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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
How to cook the Lobster Rolls with Lemon Vinaigrette and Garlic Butter recipe:
Prepare a gas grill for direct-heat cooking over medium-high heat.
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-lb lobsters) to 9 minutes (for 1
1/2-lb 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. Save carcasses, shells, and any roe for another use. Coarsely chop meat.
Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use. Coarsely chop meat.
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.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.
Fill buns with lobster.
Notes:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
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