Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

By gbvampy1

Ingredients

• 2 tablespoons (30g) unsalted butter
• 4 hot dog buns, preferably top-split (see note)
• 1 recipe Sous Vide Lobster, fully cooled
• Up to 2 tablespoons (30ml) mayonnaise
• 1 rib celery, finely diced
• 1 tablespoon (7g) minced fresh chives and/or tarragon
• Fresh juice of 1 lemon, to taste
• Kosher salt and freshly ground black pepper, to taste (optional)

Preparation

Step 1

1.
Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.
2.
Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.