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Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Ingredients: 1/4 cup finely chopped peeled celery,1/4 cup celery leaves,1/4 cup chopped flat-leaf parsley,3 garlic cloves, smashed,6 hot dog buns, preferably top-split,3 tablespoons fresh lemon juice,Accompaniment: lemon wedges,4 (1 1/4-to 1 1/2-pounds) live lobsters,1/3 cup extra-virgin olive oil,1/3 cup thinly sliced scallions,1/2 stick unsalted butter

Instructions: 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 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds 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 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.

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