Ingredients:

  • 1 pound cooked lobster meat (tails, claws, knuckles preferred, roughly chopped)
  • 1 medium celery stalk, finely diced
  • 2 tablespoons scallions, thinly sliced green parts only
  • 1 tablespoon fresh lemon juice
  • 1/3 cup good quality full-fat mayonnaise (for Maine Style)
  • 1 teaspoon fresh chives, finely chopped (for Maine Style)
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter, melted and warm (for Connecticut Style)
  • 4 New England style split-top hot dog buns
  • 4 tablespoons unsalted butter, softened (for toasting buns)

Instructions:

  1. Ensure lobster meat is fully cooked, chilled, and well-drained and patted dry. In a large bowl, gently combine the lobster meat, diced celery, and sliced scallions. Handle gently to avoid shredding the meat.
  2. Mixing the Fillings (Choose Your Style): For Maine Style, add mayonnaise, chives, lemon juice, salt, and pepper to the lobster mixture. Gently fold until just coated. Do not overmix. Taste and adjust seasoning. Cover and chill for at least 20 minutes. For Connecticut Style, set the seasoned lobster mixture aside (no dressing yet) and melt the 6 tablespoons of butter gently in a small saucepan, keeping it warm.
  3. Generously butter the exterior cut sides of the four hot dog buns with the 4 tablespoons of soft butter. Heat a non-stick skillet or griddle over medium heat.
  4. Place the buns cut-side down on the hot buttered surface. Toast for 2–3 minutes until deeply golden brown and crisp. Remove immediately.
  5. Final Assembly: For Maine Style, lightly fill the toasted bottom and top halves of the buns with the chilled lobster salad and serve. For Connecticut Style, fill the toasted bottom bun with the lobster meat, drizzle generously with the warm, melted butter, place the top bun on gently, and serve immediately.