Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red.
Take lobster out using metal tongues that are preferable coated with silicone. Cooked lobster is slippery.
Take Out Lobster Meat:
Twist off the tail. You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water.
Twist off both claws at the sides of the body.
Separate the claw from the knuckle by twisting it off.
Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat.
Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover.
Making Lobster Rolls
Chop lobster meat into small pieces and place it into a mixing bowl.
Squeeze in lemon juice, add mayonnaise, diced celery, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside.
Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well.
Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
Divide lobster salad evenly among the warm rolls.
Video
Notes
Using Lobster Tails Meat: If the whole lobster is not available, get lobster tails that are frozen or fresh in the seafood department. If using frozen lobster tails, make sure to thaw them first. Cook lobster tails in seasoned boiling water for 6-8 minutes, depending on the size. Use 4 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.
Storing: you can prepare the lobster salad ahead of time and store it in the refrigerator, in an air-tight food storage container. Store it for up to 2 days and make the rolls any time you want. You can also make extra lobster salad and have some right away and store leftover in the refrigerator for up to 2 days.