Lobster Roll with Mayo or Hot Butter (Crystal)

Four 1- to 1 1/4-pound lobsters

1/4 cup plus 2 tablespoons mayonnaise (85 g)

Salt and pinch white pepper

3 tablespoons finely diced celery (45 g)

2 tablespoons fresh lemon juice (30 ml)

1 teaspoon minced tarragon or chives (2 g)

Pinch of cayenne pepper

6 top-split hot dog buns

3 tablespoons unsalted butter melted (45 ml)

Boston lettuce, 6 leaves (optional)

Four 1- to 1 1/4-pound lobsters

Salt and pinch white pepper

9 tablespoons unsalted butter melted (130 ml, melted)

6 top-split hot dog buns

Boston lettuce, 6 leaves (optional)

2 teaspoons minced chives (4 g)

6 lemon wedges

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.

In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, tarragon and cayenne pepper until well blended.

Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, place a leaf of Boston lettuce in each bun and evenly fill with the lobster salad and serve immediately.

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.

Heat a large skillet. Add 3 tablespoons butter, brush the outsides of buns and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates

Melt remaining 6 tablespoons butter in skillet over medium-low heat. Add chopped lobster; season with salt and white pepper to taste. Cook until lobster is heated through, about 2 minutes.

Place a leaf of Boston lettuce in each bun and evenly fill with the warm buttered lobster. Sprinkle with minced chives. Serve with lemon wedge.