Lobster Rolls

Being in Cape Cod during the summer makes me want to eat seafood, drink great wine and picnic by the water.  Some of the best clams I've ever had are right here at Nauset Beach.  But, nothing can compare to the lobster rolls that are served at Sesuit Harbor Cafe in Dennis, MA.  Here is my take on this classic.  Pair with a good white Burgundy, Chardonnay from California or New Zealand Sauvignon Blanc and you have the perfect seaside picnic lunch (breakfast or dinner too). I've substituted shrimp for the lobster and also loved them.



Kosher salt
3 1 1/4-pound live lobsters
1 celery stalk, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2–3 tablespoons mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tablespoons unsalted butter, room temperature



Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.  Serve and Enjoy!

DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.