About half an hour after the lobsters are cooked.
Shell the lobsters and cut the meat into large
pieces. Cut the body straight across into circles about a quarter-inch
thick or more. Coarsely chop the claw meat, reserving a couple of nice-looking
ones for decoration.
Julienne and then thinly slice the celery crosswise
into tiny shreds.
Combine the celery with the mayonnaise, and add
a tiny pinch of salt.
Gently toss the lobster meat in the mayonnaise
mixture until lightly coated. It is not necessary to use all the mayonnaise.
Serve on a bed of romaine and garnish with reserved lobster claws.