Recipe

1. Fill a large pot with water, pour in the salt, and set to boil. The pot needs to be big enough to fit all the lobsters without crowding them, so you may want to prepare two pots and divide the lobsters between them.
2. Once the water is boiling, hold the bodies of the lobsters, cut the bands off the claws and place the lobsters head first into the pot. While cooking, they will turn a vibrant red, but this change in color does not indicate they’re ready. *See the note below for cooking times.
3. Fill your sink or a large bowl with ice and water, and once the lobsters are cooked, transfer them to the ice bath to stop them from cooking further. Deconstruct the lobsters, and reserve the tomalley and roe as well as the meat.
4. To make the lobster mayo, whisk the egg yolks in a bowl with the mustard. Slowly drizzle the oil into the yolks, whisking constantly, until it’s completely incorporated and thick. Add the tomalley and roe. Whisk to incorporate the lemon juice, salt, and Tabasco. Adjust the salt and spice amounts to your taste.
5. Slice the sourdough loaf into buns by first cutting off each end, cutting the loaf into four even slices, then cutting three-quarters of the way through each slice to make four large buns. Butter the outsides of the buns liberally and fry in a pan over medium heat — you’re looking for the “grilled cheese” effect. Add more butter to the pan if needed.
6. Chop the romaine hearts and stuff into the warm buns, then spoon in a lobster’s worth of meat into each bun. Drizzle the lobster mayo overtop. Alternatively, you can mix some of the mayo with the lobster meat before stuffing it into the bun. Use any leftover mayo as a dip for your side of potato chips!

*Note: Cooking Times
+ 1–11/2 pounds: 8–10 minutes
+ 11/2–13/4 pounds: 11–13 minutes
+ 2 pounds: 15 minutes

We wouldn’t recommend getting lobsters much bigger than 2 pounds, as the smaller ones are much easier to cook evenly.