Sweet, chilled chunks of lobster get folded with bright lemon juice, lemon zest, and fresh chives, plus a little diced celery for crunch, then mounded generously into golden, griddle-toasted split-top buns. The filling stays cool and clean-tasting, letting the lobster itself do the talking, while the toasted rolls add that essential buttery crunch on the outside. It's a classic New England shore-shack situation, best eaten immediately with a squeeze of lemon and a pile of kettle chips on the side. This one comes together fast, holds its texture well, and makes a genuinely satisfying dairy free lunch or dinner without skipping any of the traditional lobster roll experience.
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If cooking live lobsters, bring a large pot of heavily salted water to a rolling boil. Add the lobsters headfirst, cover, and cook for 9–11 minutes, until the shells are bright red and the tail meat is opaque and firm throughout — an instant-read thermometer inserted into the thickest part of the tail should read 145°F (63°C). Transfer to a colander and run under cold water for 2 minutes to stop the cooking.
Once cool enough to handle, crack the claws, knuckles, and tails and remove all the meat. Cut into 3/4-inch chunks, picking out any shell fragments. Pat the meat dry with paper towels, then refrigerate uncovered for at least 30 minutes, until fully chilled.
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