"I classify hot dog buns like washing machines," says Rebecca Charles. "There are top loaders and front loaders." In Maine, the quintessential lobster roll is made with a top-loading bun, which helps keep everything from spilling out. It's common in New England markets; elsewhere, look for uncut hot dog buns or similar rolls, then cut a deep slit in the top of the bun before filling. Ingredients 1 each Lobster live, about 2 pounds 1/2 cup Celery finely chopped 1/4 cup Mayonnaise Hellman's or Best Foods 2 teaspoons Fresh lemon juice 3 tablespoons Butter 2 each Hot dog buns high-quality, uncut garnish Fresh chives chopped

Instructions
Plunge lobster into large pot of boiling water; cover and cook lobster 9 minutes. Using tongs, transfer lobster to large bowl of ice water to cool quickly. Twist tail and claws from lobster body; discard body. Crack claws and remove lobster meat. Pull claw meat apart and remove cartilage. Using kitchen shears, cut tail in half lengthwise; remove meat from shell. Cut claw and tail meat into 3/4 inch pieces; transfer to medium bowl.

Add chopped celery, mayonnaise, and lemon juice to lobster and mix until blended. Season with salt & pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Melt butter in large nonstick skillet over medium heat. Add buns and cook until golden on all sides, turning often for even browning, about 5 minutes. Cut lengthwise slit in top center of each bun; pry open. Divide lobster mixture between buns; sprinkle with chives and serve.

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Yields: 2 Servings
     Bon Appetit magazine, January 2006, page 77

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