Lobster Rolls

By charlotteh371

Ingredients

• 1/4 cup mayo
• 2 tbsp dijon mustard
• 1 1/2 tsp dry mustard
• 2 1/2 tsp fresh lemon juice, divided
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 cups (llb) plus 1 tbsp cold unsalted butter, diced,divided
• 12 oz cooked shelled lobster, cut into 1/2 to 1 inch pieces
• 4 top split hot dog or brioche buns
• 8 bibb lettuce leaves
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped fresh chives

Preparation

Step 1

stir together mayo, dijon mustard, dry mustard, 1 1/2 tsp lemon juice, 1/4 tsp salt, 1/8 tsp pepper and 1 tbsp water in a small bowl until combined. cover and chill until ready to use (up to 4 days).

Heat 1 tbsp water in a medium saucepan over medium. whisk in 2 cups cold unsalted butter, about 1 tbsp at a time, and cook, whisking constantly, until butter is creamy and melted after each addition. remove from heat as necessary to keep mixture from separating. stir in 1/4 tsp salt and 1/8 tsp pepper. reduce heat to low, and stir in lobster. keep warm over low until ready to use. (do not let mixture simmer; the butter should stay creamy).

melt remaining 1 tbsp butter in a large skillet over medium-low heat. place buns, cut sides down, in skillet and cook until toasted, about 1mins.

gently toss together lettuce, olive oil, remaining 1 tsp lemon juice and 1/4 tsp each salt and pepper in a small bowl. place 2 lettuce leaves in each toasted bun. divide lobster between buns, and spoon about 1 tbsp of the butter mixture over each roll. drizzle with spicy mayo and sprnkle with chives.