Maine Lobster Roll in a Toasted Split-Top Bun

What you need

• 450 g (1 lb) cooked lobster meat, cut into 2 cm (3/4 in) chunks
• 3 tbsp mayonnaise
• 2 tsp lemon juice, fresh
• 30 g (1/4 cup) celery, tender inner stalk, finely diced
• 1 tbsp chives, thinly sliced, plus extra to garnish
• 1/4 tsp salt
• 1/4 tsp white pepper, or black pepper
• 4 split-top hot dog buns, New England style
• 2 tbsp salted butter, softened

Method

Restated from the original video

1. 1

   In a mixing bowl, stir together the celery, chives, mayonnaise and lemon juice. Season with the salt and pepper.

2. 2

   Fold in the lobster gently so the chunks stay whole. Cover and chill until needed, up to 1 day.

3. 3

   Spread the butter thinly over the flat outer sides of the buns.

4. 4

   Set a skillet over medium-low heat and toast the buns buttered side down until golden and crisp, 2-3 min per side.

5. 5

   Stir the lobster salad once more, then pile it into the warm buns.

6. 6

   Sprinkle with a few extra chives and serve right away.

Imported from coleycooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.