Name: Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Yield: Makes 6 servings
Ingredients: 4 (1 1/4-to 1 1/2-pounds) live lobsters; 3 tablespoons fresh lemon juice; 1/3 cup extra-virgin olive oil; 1/3 cup thinly sliced scallions; 1/4 cup finely chopped peeled celery; 1/4 cup celery leaves; 1/4 cup chopped flat-leaf parsley; 1/2 stick unsalted butter; 3 garlic cloves, smashed; 6 hot dog buns, preferably top-split; Accompaniment: lemon wedges

Lobster Rolls with Lemon Vinaigrette and Garlic ButterStephaniie Foley

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Cooks' notes:

•Lobsters can be cooked 1 day ahead. 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.

Recipe notes

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