Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes. Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl.

Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until ...

Prepare the lobster salad. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.

Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl. Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut ...

Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon ...

Preheat the oven to 400 degrees F. Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes.

Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices. Sprinkle with the celery leaves and chives. Crumble the remaining bacon slice and sprinkle on top.

Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 509 Total Fat 36 g Saturated Fat 6 g Carbohydrates 22 g Dietary Fiber 1 g Sugar 3 g