Steps
- Bring a large pot of heavily salted water to a boil. Add 900g of raw lobster tails and cook for 5-7 minutes, until the shells are bright red and the meat is just opaque. Move to an ice bath to cool.
- Cut open the soft underside of the shells with kitchen shears. Remove the meat, pat it dry, and cut it into bite-size pieces.
- Whisk ¼ cup of mayonnaise, 3 tablespoons of minced celery, 1 teaspoon of lemon zest, ½ teaspoon of Dijon mustard, 1½ teaspoons of chopped fresh chives, ¼ teaspoon of salt, and a little black pepper. Fold in the lobster.
- Spread 2 tablespoons of softened butter over the flat outer sides of 6 top-split hot dog buns. Toast in a nonstick skillet over medium-low heat until golden on both sides.
- Line the buns with 6 Boston lettuce leaves and fill with the lobster salad.