Ingredients:

  • 1 lb cooked lobster meat, chilled and cut into 1-inch chunks
  • 1/4 cup celery, finely diced
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh lemon juice
  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp kosher salt
  • 1/8 tsp cracked black pepper
  • 10 New England-style split-top buns
  • 4 tbsp unsalted butter, softened

Instructions:

  1. Pat the chilled lobster meat thoroughly with paper towels to remove excess moisture.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until the sauce is velvety.
  3. In a large mixing bowl, combine the chilled lobster chunks, diced celery, and chives. Pour the dressing over the top and fold gently with a spatula.
  4. Melt butter in a skillet over medium heat. Place the split-top buns cut-side down and sear until they reach a mahogany-colored, crisp finish.
  5. Spoon a generous portion of the cold lobster salad into each warm, toasted bun and serve immediately.