Classic Lobster Rolls
Source: Bon Appetit magazine.
Makes 2

1 (2 lb.) live lobster
1/2 cup finely chopped celery
1/3 cup mayonnaise (Hellmann's or, in the West, Best Foods)
2 tsp. fresh lemon juice
3 Tbsp. butter
2 high-quality hot dog buns (preferable straight-sided), uncut
chopped fresh chives

Plunge lobster into a large pot of boiling water; cover and cook lobster 9 minutes. Using tongs, transfer lobster to large bowl of ice 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.

Add chopped celery, mayonnaise, and lemon juice to lobster and mix until blended. Season with salt and pepper. (Can be prepared 4 hours ahead, cover and refrigerate.)

Melt butter in a large nonstick skillet over medium heat. Add buns and cook until golden 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 and serve.