Not a fan of handling raw lobsters, but the outcome of this one was worth it🦞 Lobster Rolls✨ 3 Lobster Tails— I used raw but you can use cooked if preferred! Just skip the cooking, but still butter the pieces! 2 Celery Stalks 1/4c Mayonnaise 1tbsp Chives 1tbsp Lemon juice Salt 2 Brioche Buns— split top if possible! Salt Pepper 4 tbsp butter Boil 1-2 inches of water in a big pot. While you’re waiting on the water, butterfly the lobster tails. Do not cut through the tail— just before the tail! Once the water is boiling, add the lobster. You don’t want the lobster tails submerged because we are steaming them, so only put a little! Put the top on the pot and don’t open for 6-8 minutes. You’ll know they’re done when the shells turn red and the meat is tender when poked with a fork! While the lobster is steaming, dice the celery and chives. Add celery, chives, mayo, lemon juice and salt to a bowl and mix. Once done, remove the meat from the tails and roughly chop into large chunks. Melt 2tbsp butter in a pan and add lobster. Cook until the lobster is warm and buttery! This shouldn’t take longer than a few minutes. Scoop the lobster with a slotted spoon and add to the mayo mixture. We toasted our buns on our griddle, but you can also use the same pan you buttered the lobster in! Just drain the butter and wipe it out. You’ll add the remaining 2tbsp butter and toast the buns on the cut side until toasty. I have Luke help me with this because somehow they always come out a little too soft but bun daddy does it better! Add your lobster meat to your buns and enjoy :) #lobsterroll #dinnerrecipes #summerdinner