Luke's Lobster Recipe

Prepare lobster if needed

If you have live lobster: bring a large pot of heavily salted water to a rolling boil (about 3 quarts per 1 lb lobster). Add lobster and cook for 8–10 minutes for 1 to 1¼ lb lobster until shell is bright red. Remove and immediately transfer to an ice bath (ice + water) for at least 5 minutes to stop cooking. Once cool, crack shells and remove tail and claw meat. If using pre-cooked lobster meat, ensure it is well chilled and roughly chopped into 1- to 1½-inch pieces.

Pat the lobster meat dry with paper towels and cut into bite-size chunks if not already. Place lobster in a bowl and refrigerate briefly if it warmed while prepping.

Make the dressing and toss

In a medium bowl, combine mayonnaise, finely chopped celery, lemon juice, kosher salt, and freshly ground black pepper. Add finely snipped chives if using. Gently fold the chilled lobster meat into the dressing until evenly coated. Do not overmix — you want intact chunks of lobster. Taste and adjust seasoning (add small pinch more salt or a squeeze more lemon if desired). Keep chilled until assembling.

Toast the buns

Set a large nonstick skillet or griddle over medium heat. Melt 2 tablespoons unsalted butter and brush into the inside and outside of each top-split bun. Place buns buttered-side down in the skillet and toast until golden brown and crisp, about 2 minutes per side. Remove and keep warm.

Divide the dressed lobster meat into four equal portions (about 5 oz each). Gently mound the lobster into the toasted buns, letting some chunks sit above the bun for an authentic presentation.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Stir in 1 tablespoon fresh lemon juice, lemon zest if using, and a pinch of salt. Keep warm. Reserve about 1 tablespoon of the lemon-butter to brush on the outside of each toasted bun for shine and extra flavor.

Brush the exterior of each assembled bun lightly with the warmed lemon-butter. Sprinkle a small pinch of flaky sea salt over the lobster filling and serve with a lemon wedge.

Plate each lobster roll with kettle chips or fries and a lemon wedge. Serve immediately while buns are warm and lobster is chilled. If desired, offer extra lemon-butter on the side for dipping.

Estimated plating: 1 lobster roll per person. Leftover lobster salad can be kept refrigerated in an airtight container for up to 24 hours; do not freeze.