Lobster Roll

Ingredients

• 1 lb cooked lobster meat, or meat from 2-3 medium-size lobsters
• 2-3 tbsp mayonnaise
• 1 celery rib, finely diced (optional)
• 1/2 tsp lemon zest
• 1/2 tbsp lemon juice
• 1 tbsp chives, plus more for garnish
• 1 dash hot sauce
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp butter, divided
• 4 New England-style split top buns
• Lettuce leaves, optional, for serving

Instructions

1. Drain lobster and pat dry excess moisture with a paper towel. If needed, cut lobster meat into chunky pieces.
2. Add diced celery, mayo, lemon zest, lemon juice, chives, a dash of hot sauce, kosher salt, and black pepper to a bowl and stir to combine. Set aside.
3. Add 2 tablespoons butter to a skillet over medium heat. Add lobster to the melted butter and toss to coat. Cook until just warmed, about 2 minutes. Use a slotted spoon to remove meat, letting excess butter drip off, and transfer to the bowl with dressing. Toss gently to coat.
4. Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both flat sides and toast in the hot pan until golden on both sides.
5. Open buns and, if desired, place a lettuce leaf inside. Fill each bun with one-quarter of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.