Basic Lobster Salad Rolls

We serve lobster salad in New England style hot dog buns. The image above shows that. You only need 3½ to 4 ounces of lobster for a roll that size. The recipe below is for 4 servings.

Ingredients:

• 12 to 16 ounces of Maine lobster meat. A combination of claw, knuckle and tail meat is best. but any lobster will do
• 1/3 Cup mayannaise
• 1 Tablespoon fresh lemon juice
• 1/4 Cup celery, chopped very fine
• 1 Tablespoon fresh chopped chives
• 4 New England style hot dog buns
• 4 Leaves of leaf lettuce
• 1 Tablespoon butter
• S & P to taste

Directions:

In a small bowl, whisk together the mayo, lemon juice and a pinch of salt and pepper. Place in the refrigerator so it firms up just a little. Chop the lobster into 1/4 to 1/2 inch pieces and place in another bowl. Add the chopped celery and chives to the lobster and give it a toss to mix a little.

Butter the buns and grill in a cast iron pan just until sides are golden brown. Remove the dressing from the fridge and add a couple tablespoons to the lobster. Mix gently. Keep adding the mayo/lemon sauce until you get the right consistency. You want the lobster just coated. You probably won’t need all the sauce. Place lettuce in each bun and 1/4 of the lobster mixture. Salt and pepper to taste.