by Jenny Shea Rawn
Place lobsters in the freezer (in the bag you purchased them) for 20 minutes to sedate them.
dd a few inches of water to a large pot (pot needs to be large enough to fit the 2 lobsters comfortably, with lid fitting securely). Add ¼ cup of salt to the water and bring to a rapid boil over high heat. Alternatively, you could use sea water - if you live close to the beach. Insert steamer basket.
Once water is boiling, remove lobsters from freezer and place one at a time into the steamer basket. (We remove the rubber bands from the claws, but you don’t need to. If you do remove them, be careful – those claws pinch!). Bring water back to a rapid boil. Steam lobsters for 18-20 minutes, or until cooked through. (1 1/2 lb new/soft shell lobsters should cook in about 15 minutes, so add 3-4 minutes for hard shell).
Remove lobsters from steamer basket carefully with tongs or protective gloves and let rest 5 minutes. Twist off tail and claws from lobster body. Using a lobster cracker and seafood fork, remove meat from the knuckles, claws and tail (and small walking legs as well, if you’d like – I usually don’t bother, especially for lobster rolls). Remove the tamale (green stuff), red eggs and black vein from the tail portion. Rinse the tail, if needed. Chop meat roughly, into larger bite-sized pieces.
Toss lobster with melted butter, lemon zest and chives. Season with salt and pepper.
Spread hot dog buns with butter on both sides. Heat a non-stick pan over medium-high heat. Add buns and toast on both sides until lightly browned.
Add Little Leaf Farms Baby Crispy Green Leaf leaves to the bottom of each bun. Stuff with lobster meat.
Whisk together yogurt, vinegar, sugar, salt, pepper and celery seed. Add additional salt and pepper to taste. Toss lettuce and shaved carrots with dressing.
Serve lobster rolls with side salad, lemon wedges and potato chips.