Pearl Oyster Bar Lobster Roll

2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns (or homemade buns)
Chopped chives for garnish

To make the lobster salad, in a large bowl, combine the lobster meat, celery, mayonaiise, lemon and salt and pepper and mix thoroughly. Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days.

To prepare the bun, in a small sauté pan over low to medium heat, melt the butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate.

Fill the toasted buns with lobster salad. Sprinkle with chives and serve with a salad, slaw or shoestring fries. (Serves two)

(Variation: For a shrimp roll, substitute 2 pounds of shrimp, cooked, peeled and sliced in half lengthwise.)


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