Sweet, briny lobster meat is the whole point here—cracked fresh from the claws, knuckles, and tail in big, satisfying chunks and warmed through until every bite is tender and rich. The buns get toasted on a hot skillet until golden and just crisp at the edges, giving that classic New England shellack of a crust around a soft interior. A squeeze of fresh lemon juice brightens the whole thing, and a scatter of sliced chives on top adds a clean, grassy snap. This is warm-style lobster roll done right: no mayo, no filler, just lobster front and center. It's a genuinely solid pick for a dairy free spread, especially served with extra lemon wedges on the side for anyone who wants more acidity. Simple, coastal, and built to be eaten immediately while the lobster is still warm from the pan.
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Fill a large pot with enough water to submerge the lobsters and bring to a rolling boil over high heat. Add 1 tbsp kosher salt.
Add the lobsters headfirst, cover the pot, and cook for 10 to 12 minutes, until the shells are bright red and the meat at the base of the antennae pulls away cleanly. An instant-read thermometer inserted into the thickest part of the tail should read 145°F (63°C). Transfer to a colander and let cool just enough to handle, about 5 minutes.
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