I have two recipes. This first one accompanied a "Best Practices" article for cooking lobster tails. I thought these originated with the Washington Post, but the second recipe below is also from the WP. The second recipe (below the photo) is for six lobster rolls .
Ingredients
2 tablespoons mayonnaise
1 tablespoon diced celery
1 tablespoon diced onion
1 tablespoon lemon juice
1/2 pound cooked lobster meat, cut roughly into 1/2-inch chunks
Salt as needed
2 tablespoons butter
2 hot dog buns
1/3 cup shredded lettuce
Celery salt, for garnish (optional)
Chives, minced, for garnish (optional)
Instructions
1. In a mixing bowl, combine 2 tablespoons mayonnaise, 1 tablespoon diced celery, 1 tablespoon diced onion and 1 tablespoon lemon juice.
2. Fold in lobster meat and a pinch of salt. Taste and adjust for seasoning.
3. Melt 2 tablespoons butter in a medium sauté pan until it starts to foam. As foam subsides, open each hot dog bun wide and place them split-side down into hot butter. Toast until golden brown, about 1 minute, then remove to individual plates.
4. Divide the ⅓ cup shredded lettuce evenly between buns, then top with lobster mixture. Garnish with optional celery salt and chives and serve immediately.
Here's the second recipe, also from the Washington Post.
Ingredients
1/3 cup mayonnaise, store-bought or homemade
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
1 1/2 teaspoons Dijon mustard, or more to taste
1 generous pinch kosher salt, or more to taste
Sweet paprika (optional)
Chilled meat from 3 cooked lobsters (each weighing 1 1/4 to 1 1/2 pounds, see NOTE)
1/2 cup finely chopped celery (1 to 2 stalks), leaves reserved
6 split-top hot dog rolls, preferably potato, such as Martin’s, or brioche
4 tablespoons unsalted butter, melted
Sliced scallions, for serving (optional)
Instructions
1. In a small bowl, combine the mayonnaise with the lemon zest and juice, mustard, salt and a pinch of sweet paprika, if using. Cover and refrigerate until needed.
2. Using lobster crackers and pick, remove the lobster meat from the claws and tails (save the legs for a cook’s snack, and discard the torsos or reserve them and the shells for stock). Dice the lobster meat into bite-size chunks (you should get 3 to 3 1/2 cups) and transfer to a large bowl. Add the chopped celery and fold in the mayonnaise mixture. Taste, and season with more lemon juice, mustard and/or salt, if needed. Cover and refrigerate until ready to serve.
3. Position a baking rack about 6 inches from the broiling unit and preheat the broiler to high. Place the hot dog buns on a baking sheet, split side up, brush with the melted butter and broil until golden, 1 to 2 minutes (start checking on the rolls after 1 minute so they do not burn).
4. To serve, divide the lobster salad among the rolls, then top with scallions, if using, and celery leaves. Add a pinch of paprika, if you like, and another squeeze of lemon juice, if desired, and serve.
NOTE: To cook the lobsters, put them in the freezer for 15 minutes (the cold sedates them). In the interest of humane treatment, some experts advocate killing the lobsters with a chef’s knife before steaming; see more on that technique here. In a very large pot over high heat, bring a few inches of water to a boil. Place the lobsters in the pot, cover, and reduce the heat to medium low. Steam for 13 to 15 minutes, until the shells turn red. To check on the lobster doneness, pull on an antenna. If it comes off easily, the lobster is done. If you’re making lobster rolls, transfer the lobsters to a large bowl with ice and refrigerate until cold, about 2 hours, before cracking open the shells. Inside the lobster torso, you’ll find the tomalley (green) and maybe coral (red). You can add the cooked coral to your mayonnaise dressing for deeper lobster flavor.