Bacon’s smoke and salt levels counterbalance the mild sweetness of lobster in this roll, and bacon’s crispness adds another level of texture to lobster’s chewiness. If you are squeamish when it comes to cooking your own lobster, then by all means buy cooked lobster meat from your local fishmonger. Just make sure it is the freshest meat that you can find. It will make all the difference in the world. Bacon can do a lot of things, but it can’t make imitation or spoiled lobster meat taste good.
Prepare an ice bath in a large bowl. Bring a large pot of salted water to a boil. Squeeze the juice of the lemon into the water and add the halves.
Plunge the lobsters into the boiling water, head first, and cook for about 11 minutes. Transfer with tongs to the ice bath and let sit until chilled, about 5 minutes. When the lobsters are cool, remove the meat from the claws, joints, and tails. Discard the tomalley (see Note), any roe, and shells (or save for another use). Cut the meat into ½-inch (12-mm) pieces.
In a large bowl, whisk together the mayonnaise, celery salt, celery leaves, chives, and pepper. Fold in the lobster and bacon. (The lobster salad can be made up to 8 hours in advance and stored, tightly covered, in the refrigerator. Fold the bacon in just before serving.)
Preheat the broiler. Brush the cut sides of the buns liberally with the melted butter. Put on a baking sheet and broil until light golden brown. Mound the lobster salad on the bottom of each bun and top with the bun tops. Serve immediately.
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