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1
Prepared a large ice bath.
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2
Fill a high-sided pot with a lid with 3 gallons water, then mix in 1 cup of the salt and bring to a rolling boil.
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3
Place the lobsters in the boiling water and cover the pot with the lid.
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4
Cook the lobsters for 8 minutes, and then remove them from the water and cool down the lobsters in the prepared ice bath.
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5
To remove the meat, pull the tail off of the body and break off the rear tail fins.
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6
Pull the tail meat out of the body-end of the tail using a fork.
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7
(The tail meat may not be totally opaque white like the claw meat will be.
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8
That is OK, it is properly cooked and in order for the tail to be tender it needs to be slightly less cooked than the claw meat).
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9
Cut the lobster tail into large chunks.
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10
Next, pull the bottom part of each claw directly down detaching it from the claw; if done correctly this will remove the cartilage from the claws.
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11
Then crack the claws and remove the meat.
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12
To remove the knuckle pieces, separate the sections and use a lobster pick to remove the pieces.
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13
Finally, remove the legs and line them up with the claws facing you.
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14
Cover with plastic wrap and use a rolling pin to push the leg meat out starting at the claws and rolling away from you.
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15
Repeat for the remaining lobsters.
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16
Heat a griddle or saute pan over high heat until it begins to smoke and then turn the heat down to medium-high.
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17
Spread some butter on both sides of each hot dog bun.
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18
Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side.
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19
Once toasted, remove from the heat and split the buns open, and then hold for plating.
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20
In a bowl, combine the lobster, mayonnaise, remaining teaspoon of salt, the pepper and lemon juice, and gently mix to coat the lobster but not break up the meat.
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21
To plate the lobster roll, place one piece of the hot dog bun on the plate with a lettuce leaf on top.
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22
Spoon 4 1/2 ounces of lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll.
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23
Repeat for the remaining rolls, and serve each with a lemon wedge.
