Split defrosted lobster tails along back.  Remove vein.  Split meat to loosen with kitchen shears.  Boil 8-12 minutes, depending on size.

In New England, you have to make the first decision about constructing the best lobster roll: chilled with mayo or served hot with butte (a/k/a “the naked lobster roll” is just fresh pieces of lobster on top of a grilled hot dog bun drizzled with warm butter. Some serve lobster rolls (both kinds) with both mayo and butter on the side.

For the first type of lobster roll with the mayo, just mix your lobster meat with a touch of mayonnaise.  In Maine, many use Cains since it’s all-natural and local. Use just enough mayonnaise to hold the lobster meat together with a pinch of salt and freshly ground pepper. Non-purists may add a little chopped celery to give it a little crunch. If you add anything else such as tarragon or mustard, most will argue that this is not a real lobster roll. Chill your lobster meat in a covered bowl for 30 minutes.  The key is in New England style hot dog buns, which have flat, white sides, because it absorbs the most butter when toasted in a pan.  What’s nice about the east coast style roll is that when the outside is grilled, the inside stays soft. What’s more, the rolls will stand upright with lobster meat loaded and ready to enjoy. Our favorite store bought roll is made by Pepperidge Farms. If you can’t find a “top-loading” hot-dog bun, give a brioche roll a try.

Next lightly butter both sides of each bun and grill for 2 minutes per side, until golden brown. Open the top split and pile in your lobster meat until your lobster roll is overstuffed. Don’t forget to supply a fork to get every chunk of lobster meat that spills out. Serve with potato chips, french fries and/or coleslaw.