Spicy New England Style Lobster Roll

1. 1

   Fill a large stockpot half full of water. Add sea salt.

2. 2

   On high heat, bring water to a boil then add lobsters head first into the pot. (Lobsters must be alive when immersed into the boiling water.)

3. 3

   Cover pot with a lid and return to boil. Reduce heat to medium and cook lobsters for 17 minutes, or until the shells turn dark red.

4. 4

   Remove lobsters from water and drain. Let cool for 10 minutes.

5. 5

   Using your hands, separate the lobster tail from the body. Twist and remove the claws. Discard the head and body. Using a fork, gently remove the meat from the tail, legs and claws in one piece. Use a pincer for the smaller pieces in the claws.

6. 6

   Chop the lobster meat into medium chunks and place in a bowl. Mix in the green onion and Spicy mayo. Season with pepper, if desired. Stir well to ensure that all the meat is coated.

7. 7

   Cover bowl with plastic wrap and refrigerate for 30 minutes.

8. 8

   Lightly toast the hot dog buns. Divide the lobster salad between the buns and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.