Lobster Rolls With Lemon Vinaigrette And Garlic Butter

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

1. Prepare a gas grill for direct-heat cooking over medium heat; see
2. .
3. 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.
4. 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.
5. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
6. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
7. Fill buns with lobster.

live lobsters, lemon juice, extravirgin olive oil, scallions, peeled celery, celery, flatleaf, butter, garlic, hot dog buns, accompaniment

Taken from www.epicurious.com/recipes/food/views/lobster-rolls-with-lemon-vinaigrette-and-garlic-butter-354222 (may not work)