Warm, toasty, buttered rolls are key. If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area.
Ingredients
Kosher salt
3 1 1/4-pound live lobsters
1 celery stalk, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2-3 tablespoons mayonnaise
Freshly ground black pepper
6 New England-style split-top hot dog buns
2 tablespoons unsalted butter, room temperature
Directions
Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2" pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
