INGREDIENTS
- 1 lb. lobster meat
- 1/4 cup celery, minced
- 1/4 cup mayonnaise
- 1 tbs. chives, minced
- 1 tbs. lemon juice
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 tbs. butter, divided
- 4 Brioche, New England style hot dog buns, with sides trimmed off
DIRECTIONS
Rinse the lobster meat and pick through for any loose shells. Drain thoroughly so the mayo sauce doesn’t get watery. Chop or tear into large chunks and set aside.
In a large bowl, mix the celery, mayo, chives, lemon juice, lemon zest, salt and pepper. Taste for seasoning.
In a large skillet over medium heat, melt 2 tbs of butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayo mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
Article Provided By: Allison Thomas
