Lemon Dill Lobster Salad Recipe

More often than not, I enjoy cooking. Yesterday quickly became one of the exceptions when my mom showed up at my door bearing fruits & a big bag of beautiful, live lobsters. Live. There were still living. Now, I'm not naive, I know that crustaceans should be cooked live for the freshest meat, but I just assume that someone else is doing the cooking!
So my mom drops them off & dips out before I can beg her to do it for me. I open the bag, & of course I see their little beady eyes staring back at me, & I had serious thoughts of heading to the beach to set them free! I'm not a vegetarian by any means, but it was like I turned PETA leader for a couple minutes as I stared at the pot heating up on the stove. So I did what any girl would do. I made my boyfriend do it for me!

Ingredients
4 large lobsters (roughly 3 cups of lobster meat)
1/4 cup mayonnaise w/ olive oil, or regular mayo
2 tsp chopped dill
1/4 cup chopped red onion
1/4 cup chopped celery
1/4 cup lemon juice
salt & pepper to taste
crackers or toast for serving

1. Place lobsters (claw rubberbands off) in a large pot & cook on high heat for 15-20 minutes (No water or salt needed) then remove from heat.
2. Wait 10 minutes for lobster shells to cool, then shuck for lobster meat.
3. Roughly chop all lobster meat and place in a large bowl.
4. Add all other ingredients to bowl except a pinch of dill for garnish & crackers for serving, and mix together.
5. Place in refrigerator for at least 30 minutes.
6. Add dill garnish & serve with crackers or toast.