Serving Size: 2

Ingredients:

2 T kosher salt

1 head Bibb lettuce, leaves pulled

2 lobsters

½ loaf Brioche, crusts removed and torn into about very small pieces, (you can also pulse in a food processor until very coarse)

¼ cup unsalted butter

¼ cup mayonnaise

Juice of ½ a lemon

2 small celery ribs, minced

¼ chives, minced

½ tsp celery salt

Sea salt and pepper to taste

Instructions:

•Bring a large pot of water plus kosher salt to a boil. Add lobsters head first and quickly cover the pot to steam lobsters for about 14 minutes (for 1 ½ lb lobsters). The shells will be bright red and the tail meat should be firm and opaque. Transfer to a plate; let cool. Remove meat from shells.

•Whisk together the mayonnaise, lemon, celery, chives, celery salt, sea salt and pepper, to taste.

•Add lobster to the mayonnaise mixture and toss to coat. Set aside while you make the breadcrumbs.

•Melt butter in a large pan over medium heat and add breadcrumbs (you may need to divide butter and work in batches), tossing regularly, until crunchy and all sides are golden brown, 4-6 minutes. Season with sea salt and spread in a thin layer on a tray or paper towel to cool.

•Scoop a small mount of lobster salad into each lettuce leaf, or arrange lettuce over a serving plate and top with lobster. Garnish with the brioche breadcrumbs and enjoy!