A mandolin will make slicing the radish and celery easier.
Remove the elastic bands from the claws and plunge one lobster, head-first, into a large pot of
salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail).
Loosely cover the pot and cook the lobsters over moderately high heat until the shell turns red. From the time the water comes to a boil again,
plan to cook 5 min for a 500 g lobster (add 1 min for each additional 100 g). Transfer the lobsters with tongs to a sink to drain and cool. Obviously, this step is skipped if starting with a cooked lobster.
When the lobsters are cool enough to handle, twist off the claws and crack them, then remove the meat. Halve the lobsters lengthwise with a large knife or poultry shears, beginning from the tail end, then remove the tail meat. Cut all the lobster meat into bite-size pieces then set them aside.
In a bowl, stir together the lemon juice, mayonnaise, and ketchup until well blended. Mix in the celery and radish, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the rolls and put the greens over the filling. Season with salt and pepper then enjoy.
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