Directions
- 1Rinse the lobster meat. Drain thoroughly so the mayo sauce doesn't get watery.
- 2In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper.
- 3In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the lobster meat to the skillet.
- 4Cook, stirring for 2 minutes until warmed through and buttery all over.
- 5Use a slotted spoon to dish the lobster lobster meat into the mayonnaise mixture and toss to coat.
- 6Discard butter and juice released from the lobster and wipe out the skillet.
- 7Melt the remaining butter in the skillet over medium heat. Toast the buns on the cut sides for about 2 minutes each side until golden and toasty.
- 8Load each bun equally with lobster meat. Garnish with more chives if desired.
Ingredients
- 1 pound frozen lobster meat, thawed, or cooked meat from two 1 1/2 - 2 pound live lobsters
- 0.25 cup minced celery
- 0.25 cup mayonnaise
- 1 tablespoon minced chives
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 0.25 teaspoon kosher salt
- 4 split-top brioche, New England style hot dog buns, with sides trimmed off
- 0.25 teaspoon freshly ground black pepper
- 4 tablespoons butter, divided
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