Ingredients:

  • 2 live lobsters (about 1 ½ lbs or 680g each), OR 1 ½ lbs (680g) cooked lobster meat, coarsely chopped
  • 8 quarts (7.6 liters) water
  • ¼ cup (60ml) kosher salt
  • ¼ cup (60ml) mayonnaise
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh celery
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1.25ml) freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 brioche rolls, split and toasted (optional)
  • Lettuce leaves (optional)

Instructions:

  1. Bring the water and salt to a rolling boil in the large pot. Carefully add the lobsters (headfirst!). Cook for 12-15 minutes, or until the shells turn bright red and the meat is cooked through. Internal temperature should reach 140°F (60°C).
  2. Remove the lobsters from the pot and let them cool slightly. Extract the meat from the tail, claws, and knuckles. Chop the meat into bite-sized pieces. Important: Reserve any flavorful tomalley (the green stuff) if desired.
  3. In the small bowl, whisk together the mayonnaise, lemon juice, chives, celery, Dijon mustard, black pepper, cayenne pepper (if using), and salt.
  4. Gently fold the lobster meat into the dressing, being careful not to overmix.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve the lobster salad on toasted brioche rolls, in lettuce cups, or on its own. Garnish with extra chives, if desired.