Classic Single-Serving Massachusetts Lobster Roll

1. 1
   Bring 2 inches of water and coarse salt to a boil in a covered 6-quart pot over high heat.
2. 2
   Snip off the claw rubber bands and lower the lobster headfirst into the pot using tongs, then cover tightly.
3. 3
   Steam over high heat for 10 to 12 minutes until the shell turns bright red.⏱ 12 min
4. 4
   Transfer the lobster into an ice bath for 5 minutes to halt cooking and keep the meat tender.⏱ 5 min
5. 5
   Twist off claws and tail, crack shells with kitchen shears, pull out the meat, and pat dry thoroughly.
6. 6
   Cut the tail and knuckle meat into bite-sized chunks, keeping the claw meat whole for the top.
7. 7
   Gently mix the lobster meat with mayonnaise, celery, lemon juice, salt, and black pepper in a small bowl.
8. 8
   Spread softened butter evenly across both flat exterior sides of the split-top bun.
9. 9
   Toast the bun in a small skillet over medium heat for 1 to 2 minutes per side until golden brown.⏱ 2 min
10. 10
    Stuff the toasted bun with the lobster salad, scatter chives across the top, and serve immediately with a lemon wedge.