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1
Fill a large pot with about 2 inches of water.
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2
Add 1 tablespoon salt and bring to a boil.
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3
Add the lobsters, cover and cook until the shells are bright red, about 10 minutes.
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4
Remove to a colander using tongs, then rinse under cold water to cool slightly.
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5
Remove the meat from each lobster: Twist off the claws and tail.
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6
Remove the flippers at the end of the tail and insert your thumb to force out the meat.
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7
Crack the claws with the flat side of a knife or a lobster cracker; remove the meat.
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8
Roughly chop the lobster meat, transfer to a bowl and chill 15 minutes.
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9
Meanwhile, preheat the oven to 400 degrees F. Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels.
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10
Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside.
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11
Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side.
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12
Spread about 1 tablespoon of the herbed mayonnaise in each roll.
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13
Stir the lobster meat into the remaining mayonnaise and season with salt and pepper.
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14
Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices.
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15
Sprinkle with the celery leaves and chives.
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16
Crumble the remaining bacon slice and sprinkle on top.
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17
Photograph by Kana Okada
