Ingredients:

  • 1 lb Fresh Cooked Lobster Meat (Claw & Tail preferred)
  • 1/4 cup High quality, full fat Mayonnaise
  • 1/4 cup finely diced Celery
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons finely snipped Fresh Chives
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Fresh Black Pepper
  • Sea Salt to taste
  • 4 New England Style Split-Top Buns (Brioche or Potato rolls)
  • 4 tablespoons Unsalted Butter, softened (for toasting)

Instructions:

  1. Prepare the lobster meat: Ensure lobster meat is completely cooled. Gently tear or roughly chop the meat into bite-sized, pleasing chunks (avoid turning it into paste!).
  2. Mise en Place: Finely dice the celery and snip the chives. Measure out all dressing ingredients.
  3. Mix the Dressing: In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth.
  4. Combine Filling: Gently fold the prepared lobster meat and diced celery into the mayonnaise mixture. Use a light hand—you want the dressing to coat everything, not drown it.
  5. Incorporate Herbs: Fold in the fresh chives just before serving to keep their colour vibrant. Taste and adjust seasoning (a pinch more salt or lemon, if needed). Cover and chill for at least 15 minutes for flavours to marry.
  6. Toast the Buns (The Crucial Step!): Generously spread the softened butter onto the outside faces of the split-top buns.
  7. Sear to Golden Perfection: Heat a large, flat non-stick skillet or griddle over medium heat. Place the buttered buns cut-side down on the hot surface. Toast until deeply golden brown and crisp (about 2-3 minutes).
  8. Assemble and Serve: Immediately pile a generous portion of the chilled lobster salad into the toasted, warm bun cavities. Serve at once.