Life's good when you're on a roll. But life's not the only thing that's good on a roll, come summertime, when I hear “roll,” I think lobster.
Serves 6-8Print this recipe
2 pounds cooked lobster meat*, cut into 1/2 inch chunks
2 large celery ribs, trimmed and finely diced
1/2 cup mayonnaise, homemade or store bought
Freshly ground black pepper
6-8 hot dog buns, New England Style**
Unsalted butter, room temperature
4 butter lettuce leaves
Lemon wedges for serving
For a twist add 2 tablespoons freshly chopped dill or tarragon.
1. Place the lobster meat in a medium bowl.
2. Add the celery and mayonnaise. Toss lightly.
3. Add a squeeze of lemon, toss, then season to taste with salt and pepper. Reserve in the refrigerator.
4. Separate the hot dog buns and spread the outside thinly with butter.
5. Heat a large heavy-bottomed frying pan over medium heat. Toast the buttered buns on each side until golden.
6. Place a lettuce leaf in the bottom of the bun and top with a generous amount of lobster mix. Serve with lemon wedges.
* If cooked lobster meat is not available, ask your fish monger for live weight to achieve 2 pounds of cooked meat. (Winter lobsters are dense with meat, whereas summer lobster, which have recently shed, have less meat so the number of lobsters needed will differ.)
**New England Style buns have flat sides when pulled apart. They kind of look like 2 slices of bread stuck together at the bottom. The flat sides make them easy to butter and toast. Regular hot dog buns can be used but side toasting will be a little more difficult.