Ingredients:

  • 2 (1 1/4 - 1 1/2 pound) live lobsters OR 1 pound (450g) cooked lobster meat, roughly chopped
  • 4 quarts (4 liters) water
  • 2 tablespoons (30ml) sea salt
  • 1 lemon, quartered
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) finely chopped celery
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh tarragon
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon (2.5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) sea salt, or to taste
  • 1/8 teaspoon (0.625ml) freshly ground black pepper, or to taste
  • Optional: a dash of hot sauce (like Tabasco)
  • 4 brioche rolls, split and toasted or 8 large lettuce leaves (Bibb or Boston)
  • Optional: Fresh parsley sprigs, for garnish
  • Optional: Lemon wedges, for serving

Instructions:

  1. Cook the Lobster (if using live lobsters): Bring water and salt to a rolling boil in the stockpot. Add lobsters headfirst. Cook until bright red and the tail meat is firm (about 10-12 minutes). Remove with tongs and plunge into an ice bath to stop cooking.
  2. Extract the Lobster Meat: Twist off the tails and claws. Crack the claws with a lobster cracker or nutcracker. Remove all meat from the tail, claws, and knuckles, being careful to remove any cartilage.
  3. Chop the Lobster: Roughly chop the cooked lobster meat into 1/2-inch pieces. Place in a bowl and chill in the refrigerator.
  4. Make the Dressing: In a small bowl, whisk together mayonnaise, celery, chives, tarragon, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) until smooth.
  5. Combine Lobster and Dressing: Gently fold the dressing into the chilled lobster meat until just combined. Do not overmix.
  6. Chill the Salad: Cover the lobster salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Assemble the Lobster Rolls/Salad: For lobster rolls: Spread a thin layer of butter (optional) on the toasted brioche rolls. Fill each roll with a generous portion of lobster salad. For lettuce cups: Spoon the lobster salad into the center of the lettuce cups.
  8. Garnish and Serve: Garnish with fresh parsley sprigs (if using) and serve immediately with lemon wedges.