|1||tablespoon sea or kosher salt, plus more as needed|
|1||(1 1/2 pound) uncooked lobster|
|1||stalk celery, finely chopped|
|1 1/2||teaspoons lemon juice|
|Grated rind of 1/2 lemon|
|Salt and pepper, to taste|
|2||tablespoons butter, at room temperature|
|2||top-loading hot dog rolls|
2. Remove the lobster from the pot. Cool it. Remove the meat from the shell. You should have about 1 cup meat. Roughly chop it and transfer to a bowl with the celery.
3. In another bowl, combine the mayonnaise, lemon juice, rind, and a pinch each of salt and pepper. Fold into the lobster.
4. Heat a skillet over medium-high heat. Spread the butter on both sides of the rolls. Toast them on both sides until golden brown. Fill each roll with the lobster salad. Jill Santopietro