Lobster Roll

Ingredients:

• 1 1/2 pounds (680g) cooked lobster meat, diced
• 1/4 cup (60g) mayonnaise
• 2 tablespoons (30ml) fresh lemon juice
• 1 tablespoon (15g) celery, finely chopped
• 1 tablespoon (15g) fresh chives, chopped
• 1/4 teaspoon (1g) sea salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 4 top-split hot dog rolls
• 2 tablespoons (28g) unsalted butter, softened
• 4 leaves of crisp lettuce (optional)

Instructions:

1. In a large bowl, combine the diced lobster meat, mayonnaise, lemon juice, celery, chives, sea salt, and black pepper. Mix gently to ensure the lobster is well coated without breaking apart the meat.
2. Taste the lobster mixture and adjust seasoning with more salt, pepper, or lemon juice if desired. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat a large skillet or griddle over medium heat.
4. Butter the outside of each hot dog roll generously with the softened butter.
5. Place the buttered rolls on the skillet, butter side down, and toast until golden brown, about 2-3 minutes on each side.
6. If using lettuce, line each toasted roll with a leaf of lettuce.
7. Fill each toasted roll with a generous portion of the chilled lobster mixture, ensuring even distribution of lobster meat in each roll.
8. Serve immediately as a main dish or with sides like coleslaw or potato chips.

Notes:

For the best flavor, use fresh, high-quality lobster meat. If you're cooking the lobster yourself, steam it for about 10-12 minutes per pound, and let it cool before removing the meat. For a warm lobster roll variation, lightly heat the lobster mixture in a skillet with a bit of butter before filling the rolls. Lobster rolls are best served fresh, but you can refrigerate any leftover lobster mixture for up to 2 days in an airtight container.