Ingredients:

  • 1 lb (450g) Cooked, chilled Lobster Meat (Claw, Knuckle, Tail), well-drained and kept in large chunks
  • ¼ cup (60 ml) High-Quality Mayonnaise
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 Tbsp (30 g) Celery, finely diced
  • 1 Tbsp (5 g) Fresh Chives, minced
  • ½ tsp Coarse Sea Salt (or to taste)
  • ¼ tsp Freshly Ground Black Pepper (or to taste)
  • 4 New England Split-Top Hot Dog Buns
  • 4 Tbsp (60 g) Unsalted Butter, melted

Instructions:

  1. Chop the chilled lobster meat into large, 1-inch chunks. Place the meat in a large mixing bowl.
  2. In a separate, smaller bowl, combine the mayonnaise, fresh lemon juice, diced celery, chives, salt, and pepper. Whisk gently until smooth.
  3. Pour about three-quarters of the dressing mixture over the lobster chunks. Using a rubber spatula, gently fold the mixture together. Use just enough dressing to lightly coat the lobster, avoiding smothering the meat.
  4. Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This is crucial for marrying the flavors and ensuring the roll is properly cold.
  5. Melt the unsalted butter. Heat a griddle or skillet over medium heat. Generously brush the flat, exterior sides of the split-top buns with the melted butter.
  6. Place the buns flat-side down on the hot pan. Cook for 2–3 minutes per side, pressing lightly, until the rolls are a deep golden brown and wonderfully crisp. Remove immediately.
  7. Retrieve the chilled lobster mixture from the refrigerator. Spoon the lobster salad generously into the toasted, split-top buns, allowing it to spill over slightly.
  8. Garnish with a light sprinkle of coarse salt or a pinch of extra chives. Serve immediately.