- Bring 2 gallons of water to a rapid boil in a large pot. Add the salt. Now add the lobster, return to a boil, and boil for 8 minutes. Drain the water from the pot, fill with ice-cold water, let lobster cool 5 minutes and then transfer to a work surface.
- Remove lobster meat from the shell. Cut meat into 1/2” pieces and set in a bowl. Add the celery, onion, mayonnaise, juice and cayenne and mix to combine. Refrigerate lobster mixture until needed; can be made an hour or so in advance.
- To serve, set panini buns on a cutting board, baked-side down. With a sharp knife, trim 1/2” or so off the side of each bun, creating a surface you can butter. Now butter those cuts sides.
- Set a skillet over medium heat. Cook panini bun on each buttered side about 1 minute, until golden. Set back on the cutting board and make a deep slit into the top of each bun. Put shredded lettuce into that slit, and then divide and spoon in the lobster mixture.Serve immediately.
Note: If you don’t wish to cook your own, cooked lobsters are also available in our stores.