3 chefs compete for best lobster roll honor

Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water.

Cook the lobsters, covered, for about 10 minutes. Plunge them into the ice water to halt the cooking.

Twist the tails off the bodies. Cut each tail lengthwise into two pieces, removing the intestinal tracts. Remove the claw meat by snapping off the little pincers first. Using the back of a heavy chef’s knife or good kitchen scissors, crack open the claws and remove the meat. Remove the knuckle meat too. Cut the meat into generous bite-sized pieces.

Gently toss the lobster meat with the aioli and celery. Season to taste with salt and pepper and refrigerate until ready to serve.

To serve, open up the rolls as wide as you can to accommodate all the lobster meat. Butter the hot dog rolls on the outside and toast them on a griddle or in a skillet until nicely golden brown. Taste the lobster salad again to see if it needs more seasoning (cold foods often do) and divide it among the 4 rolls, overstuffing them. Garnish the lobster with the chives.

Break down the lobster by removing the two claws and the tail.

Bring a large pot of water to a boil, add 1 lemon, 1 onion, 3 ribs of celery and 2 cups of white wine. Add the lobster to the pot and continue to boil. The tails will take about 10 minutes and the claws will take between six and seven minutes.

Once the lobster is cooked, take it out of the water and place in an ice bath to stop the cooking. Remove the meat from the tail and claws. Cut the tail in half lengthwise and then again in half lengthwise and chop. Cut the claw meat in half and chop the same size as the tail meat.

Mix chopped lobster meat with mayo, mustard, roasted garlic, tarragon, parsley, celery and scallions until incorporated. Season with old bay and salt and pepper.

Place into the refrigerator and let sit for about an hour. Serve on grilled and buttered potato hot dog buns.

Our rolls are served Maine style: The seafood is served chilled on a toasted split-top bun with just a swipe of mayo, a drizzle of lemon butter and a dash of our secret spices.

Butter both sides of a split New England-style hot dog bun and grill until golden brown.

Line the inside of the bun with some mayonnaise. Add 1/4 pound of fresh Maine lobster meat.

Drizzle some melted lemon-butter on top of the lobster.

Sprinkle a little Luke’s Lobster Secret Spices — equal parts celery salt, black pepper, oregano -- on top. Serve!