Ingredients:

  • 2 pounds (900g) cooked lobster meat, roughly chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 teaspoon (1.2ml) smoked paprika
  • Pinch of cayenne pepper
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) mayonnaise (full-fat, good quality)
  • 2 tablespoons (30ml) finely chopped celery
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.2ml) celery salt
  • 4 brioche hot dog buns, split
  • 4 tablespoons (60g) unsalted butter, melted

Instructions:

  1. If starting with live lobsters, cook them in boiling salted water until bright red and cooked through. Let cool, then extract the meat. (Or, skip this step if using pre-cooked lobster.)
  2. In a large bowl, gently combine the chopped lobster meat with lemon juice, smoked paprika, cayenne pepper, salt, and pepper. Cover and chill in the refrigerator.
  3. In a separate bowl, whisk together the mayonnaise, celery, chives, dill, Dijon mustard, and celery salt.
  4. Gently fold the dressing into the chilled lobster mixture. Be careful not to overmix.
  5. Brush the inside of the brioche buns with melted butter.
  6. Toast the buttered buns in a skillet over medium heat until golden brown and crispy.
  7. Spoon the lobster mixture evenly into the toasted buns.
  8. Serve Immediately. Garnish (if desired) with a sprig of dill or a sprinkle of paprika.