Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Ingredients for Lobster Rolls with Lemon Vinaigrette and Garlic Butter

• 4 (1 1/4-to 675g) live lobsters

• 45ml fresh lemon juice

• 80ml extra-virgin olive oil

• 80ml thinly sliced spring onions

• 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

• Accompaniment: lemon wedges

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

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 575g lobsters) to 9 minutes (for 675g 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.

Whisk together lemon juice, oil, and 1/2 teaspoons salt in a large bowl. Whisk in spring onions, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.