1 lb. cooked lobster meat, cut into chunks (instructions following)
1/4 cup diced red onion
1/4 cup diced celery
1 T. celery seed
1 T. celery salt
1/4 cup fresh lemon juice + zest of two lemons
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
Old Bay seasoning to taste (about 2 T.)
1/4 cup melted, clarified butter at room temperature
5 brioche burger buns (or hot dog rolls), toasted
lettuce leaves, tomato slices
- For fresh lobsters (about five 1- to 2-lb. lobsters will yield 1 pound of meat): Fill a large pot three-quarters full of salted water (about a tablespoon per quart of water) and bring to a boil. Submerge lobsters completely – you may have to cook in shifts – and cover. Cook approximately 18 minutes (more for larger lobsters), until shell is red. Drain, cool, remove meat from shell and cut into chunks.
- Combine the lobster meat with all other ingredients, except the butter. (To clarify butter: Melt in saucepan and skim off white foam; cool to room temperature.) Brush butter on toasted buns and fill with lobster mix. Serve with lettuce and tomato.