Classic Lobster Rolls

• 1 2-PND LIVE LOBSTER
• 1/2 CUP FINELY CHOPPED CELERY
• 1/4 CUP MAYO (HELLMANN'S OR BEST FOOD)
• 2 TSP LEMON JUICE
• 3 TBL BUTTER
• 2 HOTDOG BUNS
• CHOPPED FRESH CHIVES

1. Plunge lobster into large pot of boiling water; cover lobster 9 minutes. Using tongs, transfer lobster to large bowl of water to cool quickly. Twist tail and claws from lobster body; discard body. Crack claws and remove lobster meat. Pull claw meat apart and remove cartilage. using kitchen shears , cut tail in half lengthwise; remove meat from shell. Cut claw and tail meat into 3/4 inch pieces; transfer to medium bowl.
2. Add chopped celery, mayo and lemon juice to lobster and mix until blended. Season with salt and pepper. (Can be prepared 4 hours ahead. Cover nad refrigerate).
3. Melt butter in large nonstick skillet over medium heat. Add buns and cook until golden brown on all sides, turning often for even browning, about 5 minutes. Cut lengthwise slit in top center of each bun; pry open. Divide lobster mixture between buns; sprinkle with chives nad serve.

live lobster, celery, mayo, lemon juice, tbl butter, hotdog buns, fresh chives

Taken from www.epicurious.com/recipes/member/views/classic-lobster-rolls-50023032 (may not work)