Ingredients
>
1 lb cooked lobster meat
>
3 tbsp mayonnaise
>
3 tbsp finely chopped celery (optional)
>
2 tbsp lemon juice (optional)
>
2 tbsp unsalted butter
>
2 top-sliced hot dog rolls
To Serve:
>
Kettle-cooked potato chips
>
Pickle spears
Steps
1
Chop lobster meat into ¾” chunks. In a medium bowl, combine lobster, mayonnaise and celery and lemon juice, if using. Season with salt and pepper. Stir to combine. Refrigerate 30 minutes.
2
In a 12” nonstick skillet, melt butter on medium. Place rolls in skillet, flat-side down, and toast until golden brown, 2 to 3 minutes per side. Divide lobster among rolls. Serve lobster rolls with potato chips and pickle spears.
