Ingredients
- 2 cup cooked lobster meat, cut into chunks no smaller then 3/4 inches (see Note)
- 2 tsp lemon juice (juice of about 1/4 lemon)
- 1/2 cup mayonnaise, plus more if necessary
- salt and freshly ground black pepper
- 4 top-split hot dog buns (see Note)
- 3 tbsp unsalted butter, melted
- snipped chives or chopped parsley (optional)
Directions
Toss the lobster with the lemon juice in a bowl. Add the mayonnaise and stir to combine, adding more if necessary to moisten the salad sufficiently. Season with the salt and pepper to taste (be cautious about how much pepper you use). Refrigerate for up to 4 hours if not using the salad right away.
Heat a cast-iron griddle or large heavy skillet over medium heat. Brush the crustless sides of the rolls with the melted butter and place on the griddle. Cook, turning once, until both sides are golden brown, about 2 minutes per side.
Open the rolls and spoon in the lobster salad, heaping it high.
Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately.
Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat. If top-split hot dog buns aren’t available, use conventional hot dog rolls, grilling the crusty top and bottom, not the interior.
Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.
