Sweet, tender lobster meat—pulled from the shell in generous chunks—gets warmed through in a rich, lemony butter until every piece is glossy and coated. It's a simple, coastal-summer classic: no mayo, no filler, just fresh claw, knuckle, and tail meat taking center stage. A quick griddle-toast gives the buns a golden, crisp edge that holds up to all that warm butter without falling apart. Finished with a scatter of fresh chives and a lemon wedge on the side, this one delivers all the flavor of a New England lobster shack in a handful of minutes. It's a genuinely solid pick for a gluten free spread, so you can bring it to the table without a second thought.
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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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