If you can't make it up to New England, this is the next best thing - with a spicy kick of sriracha!
Course Main Course
Keyword lobster, sandwich, sriracha
Prep Time 10minutes
Cook Time 20minutes
Total Time 1hour30minutes
1 1/4poundscooked lobster meatfrom about two 1 1/4 pound lobsters
2-3teaspoonssriracha saucemore if you like it spicier
peppergrind or two of fresh ground
4Top sliced potato buns
2tablespoonsmelted butterfor brushing the buns
If you have live lobsters - use a large pot with a steamer insert to cook the lobsters in. For a 1 1/4 pound lobster, it should take about 14-16 minutes to cook. Add about 1 inch of water to the bottom of the pot and add 1 tablespoon kosher salt. Put the lid on the pot and bring to a boil. Place the lobster into the steamer basket and cover tightly with the lid. Steam the lobster until bright red and fully cooked. Remove the lobster and let sit until cool enough to touch. Remove the claws and twist the tail off the head. Use a sharp pair of kitchen sheers to cut through the underside of the shell until you can remove the whole tail. Use lobster crackers to crack the claws and remove the meat. Set aside. (BTW - don't toss the shells -- they will make excellent stock. Put the shells in a freezer-safe baggie and freeze until you're ready to make stock).
In a large bowl combine the mayonnaise, celery, sriracha, lime zest, lime juice, salt, pepper and cilantro. Stir to combine and set aside.
Cut the lobster into bite-sized chunks and add it to the mayonnaise mixture. Cover and refrigerate for at least an hour and up to 6.
To serve: heat a cast iron skillet over medium heat. Brush the outside and inside of the bun with melted butter. Place the bun in the hot skillet and cook both sides as well as the interior, just until it starts to get a golden color. Remove from the skillet and pile high with lobster salad, a few sprigs of fresh cilantro and extra sriracha sauce, if desired.