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1
For the lobster: Fill a large pot with with water and stir in the garlic, Himalayan salt, old bay, and fresh ground black pepper.
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2
Using your hands, twist and separate the tail from the body.
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3
Twist and remove both of the claws where they meet the lobster body; set the claws aside.
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4
Starting with the tail, remove the small, flippers on the underside of the shell.
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5
Using kitchen shears, cut through the shell and slowly twist and pull it out of the shell in one piece.
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6
Rinse any white debris off of the tail meat.
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7
Reserve the shell of the tail.
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8
Place back in pot that the lobster came from.
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9
Bring the water to a boil over high heat.
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10
Add the lobster to the pot cover, and return the water to a full boil.
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11
Cook at a gentle boil until the lobsters are bright red, about 14 minutes.
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12
Remove the lobster and let them sit.
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13
Twist the claws and Crack the legs, remove the meat, and set it aside on the cutting board.
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14
Reserve the shells from the claws and the legs.
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15
Check the meat for any cartilage or shell and discard it.
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16
Coarsely chop the reserved meat and place it in a medium bowl.
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17
(You should have about 1 cup.)
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18
In a small saucepan with a few spoons of the lobster broth over medium-low heat and whisk in one piece of the butter at a time until all of the butter is incorporated.
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19
Add lemon juice and stir to combine.
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20
Fold in the reserved lobster meat and cook until just heated through.
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21
Remove from heat and set aside.
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22
For the buns: Spread the butter on the outside of the bun.
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23
Place the bun in the pan butter-side down and toast until golden brown, about 1 minute.
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24
Flip and toast the second side.
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25
Spread some mayonnaise on one side of the bun.
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26
Fill with meat and EAT!
