Lobster sandwich

Ingredients:

• 3 lobsters weighing 600-700 grams each.
• 2 lemons, cut in half
• Sea salt
• 0.33 cups mayonnaise
• 7 tablespoons melted butter
• 6 hot dog buns with a slit at the top
• 0.25 cup coarsely chopped celery leaves
• 0.25 tsp celery salt

Preparation:

1. Fill a large steamer or saucepan with 2 inches of water. Squeeze the juice of one lemon and add it to the water. Then add the lemon halves and 1 tablespoon of sea salt to the pan. Bring to a boil over medium heat.
   
   Place the lobsters in a steamer basket or directly in the pot; cover and cook until the shells are bright red, 8-10 minutes. Remove from the pot with tongs, then rinse under cold water to cool slightly.
2. Twist off the claws, then snap off the tail and tail tip. Remove the meat from the shells: insert your thumb and push the meat out. Crack the claws with the flat side of a knife or lobster tongs; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and let cool for 15 minutes.
3. Meanwhile, combine the mayonnaise, 4 tablespoons melted butter, and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to combine. Season with salt.
4. Heat a grill pan or griddle over medium heat. Spread the outside of the hot dog buns with 2 tablespoons (30 g) of butter.
   
   Toast the buns until golden brown, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon of melted butter and sprinkle with celery leaves and celery salt.
   
   Recipe lobster sandwich.