Ingredients:

  • 700g (1.5 lbs) Cooked Maine Lobster Meat
  • 60g (4 tbsp) Mayonnaise (full-fat)
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 1 stalk Celery (finely diced)
  • 1 tbsp Fresh Chives (finely snipped)
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 New England-style Split-Top Hot Dog Rolls
  • 60g (4 tbsp) Unsalted Butter (melted)
  • Pinch Paprika (optional)
  • Butter Lettuce (optional)

Instructions:

  1. Check and Chop: Ensure the lobster meat is fully chilled and dry. Roughly chop the claw and tail meat into bite-sized 1-inch pieces.
  2. Combine Dry Ingredients: In a large bowl, combine the chopped lobster meat, finely diced celery, and snipped chives.
  3. Create the Dressing: In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Keep this dressing light.
  4. Fold Gently: Pour the dressing over the lobster mixture. Using a rubber spatula, gently fold the ingredients until just combined. Avoid over-mixing.
  5. Chill (Crucial Step): Cover the bowl and refrigerate the mixture for a minimum of 30 minutes to allow the flavors to meld and ensure the salad is cold before serving.
  6. Melt Butter and Prep the Rolls: Melt 4 tablespoons of unsalted butter. Using a pastry brush, heavily brush the flat, straight sides of each New England-style roll with the melted butter.
  7. Grill/Toast: Heat a skillet or griddle over medium heat. Place the buttered sides of the rolls down. Toast for 2–3 minutes per side until deeply golden brown and crisp. Remove immediately.
  8. Assembly: If using, line the inside of the toasted roll with a small leaf of butter lettuce. Scoop the chilled lobster salad generously into the toasted rolls, piling the mixture high.
  9. Serve: Dust lightly with paprika (if using) and serve immediately with simple sides like chips and a pickle.