- 2 gallons salted water
- 4 live lobsters
- 2 cups prepared mayonnaise
- 1cup finely diced celery
- 1cup finely diced onion
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Clarified butter, for brushing rolls
- 4 top-split hot dog buns
- Lemon wedges, for serving
In a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.
For the dressing:
Using clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.