Lobster Roll

Ingredients

• 450 g lobster meat
• 45 ml mayonnaise
• 1 tbsp lemon juice
• 1 stalk celery
• 2 tbsp chives
• 4 pcs split-top hot dog buns
• 30 g butter
• 1/2 tsp salt
• 1/4 tsp white pepper

Steps

1. Cook lobsters in heavily salted boiling water for 8 minutes per 500g.
2. Plunge into ice water.
3. Crack shells and remove all tail, claw, and knuckle meat.
4. Chop into large, generous chunks.
5. Toss lobster meat gently with mayonnaise, lemon juice, finely diced celery, salt, and white pepper.
6. Do not overdress — the lobster is the star.
7. Refrigerate 30 minutes.
8. Butter the outside flat surfaces of the split-top buns generously.
9. Toast them butter-side down in a skillet over medium heat until golden and crisp, about 2 minutes per side.
10. Pile the chilled lobster salad generously into the warm toasted buns.
11. The contrast of cold lobster and warm, buttery bread is essential.
12. Garnish with snipped chives.
13. Serve immediately with lemon wedges and potato chips on the side.