Lobster Rolls with Lemon Vinaigrette and Garlic Butter

Ingredients

• 0.3 cup celery peeled finely chopped
• 0.3 cup celery leaves 
• 0.3 cup flat parsley chopped
• 3  garlic clove smashed
• 6  hotdog buns 
• 3 tablespoons juice of lemon fresh
• 6 servings lemon wedges 
• 0.3 pounds pd of lobster 
• 0.3 cup olive oil extra virgin extra-virgin
• 0.3 cup spring onion thinly sliced
• 0.5 stick butter unsalted

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• grill
• tongs
• grill pan

Directions

1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.
2. Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water.
3. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters.
4. Remove meat from claws, joints, and tails. Coarsely chop meat.
5. Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl.
6. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
7. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
8. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
9. Fill buns with lobster.
10. •Lobsters can be cooked 1 day ahead.
11. Remove meat from shells and chill. •Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.