If you can find culls (lobsters that are missing a claw), buy them. It’s worth saving some money when you’ll be breaking down the lobsters and pulling out all the meat anyway. This recipe is from Larsen’s Fish Market, a tiny little seafood shack in the tiny little fishing village of Menemsha, Martha’s Vineyard.
Recipe information
Yield
Makes 6
Ingredients
5
¼
2
6
Need to make a substitution?
Preparation
Step 1
Pour water into a large pot to come 3” up the sides. Cover and bring to a boil. Add lobsters, reduce heat to medium, and re-cover pot. Steam lobsters 15 minutes. Using tongs, remove lobsters from pot and transfer to a large bowl. Pour in ice water to cover; let cool.
Step 2
Break off lobster tails. Pull off the flippers and use your thumb to push the tail meat up and out of the shell from the bottom (like a push-up pop). Crack claws with the back of a knife and remove meat. Chop tail and claw meat into ½” pieces and place in a medium bowl. Mix in mayonnaise and celery; season with salt and pepper. Divide lobster salad among buns.
Step 3
Do Ahead: Lobster salad can be made 2 days ahead. Cover and chill.