Ingredients:

  • 1 lb cooked lobster meat, chilled and chopped into bite-sized chunks
  • 1/4 cup plain non-fat Greek yogurt
  • 2 tbsp light mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 stalk celery, finely diced
  • 1 tbsp fresh chives, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 top-split lobster rolls
  • 2 tbsp unsalted butter, melted

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, and lemon zest until the mixture is velvety and smooth.
  2. Gently fold in the diced celery and minced chives.
  3. Add the chilled lobster meat and toss with a silicone spatula until every piece is lightly coated, being careful not to break the lobster chunks.
  4. Season the filling with sea salt and black pepper.
  5. Place a skillet over medium-high heat.
  6. Using a pastry brush, coat the interior sides of the split-top buns with melted butter.
  7. Place the buns open-side down in the pan, pressing down slightly, and sear for 2-3 minutes until the edges are mahogany-colored.
  8. Remove the buns from the heat and spoon a generous portion of the cold lobster filling into each toasted roll.
  9. Garnish with an extra pinch of chives or a sprig of parsley.