Summer Lobster Rolls ♥

This has to be one of my favorite summer recipes. Lobster rolls! Using my favorite sponsored product Hellman's mayo the tangy zip makes this the best summer sandwich! ♥

Ingredients ♥

For the lobster salad:
1 tablespoon kosher salt, plus more for seasoning
1 (1-1/2-pound) whole live lobster (or pre packaged lobster meat) 
1/4 cup small-dice celery (from about 1 medium celery stalk)
3 tablespoons Hellman's  mayonnaise
Freshly ground black pepper
To assemble:
2 top-split hot dog buns

Directions ♥

Fill a large pot with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
Bring the water to a boil over high heat. Add the lobster to the pot head-first, cover with a tightfitting lid, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it went into the pot. Check its doneness by pulling on an antenna: If the antenna comes out with no resistance, the lobster is done. Remove the lobster to a rimmed baking sheet and let it sit until it’s cool enough to handle.

Now here is where it can get a little complicated but chillax, I have made a diagram for you to follow..

Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body; set the claws aside. Discard the head and torso.
Starting with the tail, remove the small, wispy flippers on the underside of the shell.Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Discard the shell of the tail.
Twist the claws and separate them from the legs; set the legs aside.
Gently wiggle and pull the smaller part of the pincer shell off each claw.Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board.Crack the legs, remove the meat, and set it aside on the cutting board.Check the meat for any cartilage or shell and discard it. Coarsely chop the reserved meat and place it in a medium bowl. (You should have about 1 cup.)
Add the celery and mayonnaise, season with salt and pepper, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours.

 Divide the lobster salad between the buns and serve immediately.enjoy!♥