Go to Maine for fresh lobster off the boat.
Ok, or a high quality lobster shop for hard shell lobster. (I'm not going to engage in the Nova Scotia / Maine lobster debate).
Watch the claws! Boil them until they're red. 12-15 min?
Immerse in ice bath right away to prevent over cooking. Then dissect the lobster and chop meat. I will add pics later...could not take photos myself for obvious reasons (trying not to faint).
Add juice of 1 lemon. And Hellmann's mayo just to moisten and bind the meat.
Spread Becel Buttery Taste on outside of buns.
Put the buns on the hot grill....ignore the pork tenderloin. Grill both sides of the buns.
This works best at a cottage full of wonderful friends.
Voila!! Of course, you could just check out Rocklobsterfood in Toronto....Matt taught me his secrets, but his is still the best!
Walk it off on the beach :)