- 4
Ingredients
- 1/2 to 3/4 cup mayonnaise
- 1 celery rib, cut into 1/4 inch dice
- 1/2 bunch of chives, finely chopped
- Juice of 1/2 lemon
- Celery salt
- 4 tablespoons (1/2 stick) of unsalted butter
- 1 clove garlic, smashed
- 4 top split hot dog rolls
Preparation
Step 1
Cook the lobsters:
Remove the lobster claws, knuckles and tails from the shells and coarsely chop.
In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt.
Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve.
Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it.
Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides.
Divide the reserved lobster between the 4 buttered rolls and serve immediately.