LOBSTER****The World-Famous Maine Lobster Roll

By Unblond1

These are great and can be made ahead a day or two. Try adding some herbs to the lobster - parsley, dill, tarragon - be sure to cook the buns in the frying pan as stated - it makes a huge difference - and don't even think of trying this if you can't get the top-split hot dog rolls

Ingredients

• 3 servings
• 6 oz. fully cooked lobster meat cut into 1/2" dice
• 1/4 cup finely diced cucumber, optional
• 1/4 cup finely diced celery, with leaves
• 3 tbsp. Hellmann's light
• squeeze of fresh lemon juice and salt and pepper to taste
• 1 tsp. fresh tarragon
• 2 small scallions, thinly sliced
• salt and pepper, to taste
• 3 hot dog buns - MUST BE open-top style
• 2 - 3 tsp. becel buttery
• shredded romaine or iceberg lettuce to serve, optional

Details

Adapted from foodnetwork.com

Preparation

Step 1

* Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber, celery, mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour.

* Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead.

* When the buns are ready, stuff them with the chilled lobster salad. Garnish with pickles and potato chips. Serve at once.

*NUTRITION:*

* Calories - 264
* Fat - 10.4
* Sat Fat - 1.4
* Carbs - 23.3
* Fibre - 2.1
* Protein - 19.4