from Final Cut Steakhouse Chef Clendon Springer
2 1 ½ pound lobsters
1 cup mayonnaise
2 Tbsp chives thinly sliced
1 Tbsp tarragon finely chopped
¼ cup finely diced celery
2 tsp lemon zest
1 tsp horseradish
Salt and pepper to taste
Steam lobsters for 8 minutes and chill in ice water immediately.
Remove meat from tail and claw ( You will need about 1 lb of meat for this recipe)
Dice lobster meat into ½ inch pieces
Season lobster to taste with salt and pepper
Combine remaining ingredients and toss with lobster chunks
You can serve this on regular dinner rolls or hot dog buns. For the grinders, we serve the lobster salad on small brioche buns with thinly sliced tomato.