Sweet, chilled lobster meat gets tossed in a bright, citrusy mayonnaise dressing with crisp celery and fresh chives, then piled generously into golden, buttery toasted rolls. The filling is simple and clean — just tender lobster chunks, a touch of lemon zest, and a whisper of white pepper to let the seafood shine. Griddling the split-top rolls in butter until crisp and golden gives every bite that classic New England snap against the cool, creamy filling. Serve it with a lemon wedge and a handful of kettle chips for the full seaside-shack experience. This one's a genuinely great pick for a gluten free summer spread, since the star of the show has always been the lobster itself.
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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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