• two 1½-2 lb lobsters
• mayonnaise
• celery, chopped
• chives, chopped
• pinch of cayenne pepper
• juice of ½ lemon
• pinch of salt
• brioche, toasted (or bread of choice)

1. Cook lobsters in salted boiling water for 3 minutes.  Then let cool in an ice bath
2. Remove lobster meat and rough chop.  Fold in mayo, celery, chives, cayenne pepper, the juice of ½ lemon, and salt to taste
3. Pile high on toasted brioche (or bread of choice)

Recommendations: Serve with Old Bay-seasoned fresh fries and a lemon wedge