Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

　　

Ingredients

Makes 6 servings

　　4 (1 1/4-to 1 1/2-pounds) live lobsters

　　3 tablespoons fresh lemon juice

　　1/3 cup extra-virgin olive oil

　　1/3 cup thinly sliced scallions

　　1/4 cup finely chopped peeled celery

　　1/4 cup celery leaves

　　1/4 cup chopped flat-leaf parsley

　　1/2 stick unsalted butter

　　3 garlic cloves, smashed

　　6 hot dog buns, preferably top-split

　　Accompaniment: lemon wedges

　　

Step 1

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

　　

Step 2

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

　　

Step 3

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

　　

Step 4

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

　　

Step 5

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

　　

Step 6

Fill buns with lobster.

　　Cooks' notes:

　　•Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.

　　•Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.