Ingredients:

  • 2 lbs fresh Maine lobster meat (knuckle, claw, and tail), pre-cooked and chopped into 1-inch chunks
  • 2 tbsp unsalted butter
  • 1/4 cup high-quality mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 cup fresh chives, finely minced
  • 1/2 tsp celery salt
  • 1/4 tsp smoked paprika
  • 1 rib celery, minced extremely fine
  • 4 split-top New England style hot dog buns
  • 3 tbsp salted butter, softened

Instructions:

  1. If starting with whole lobsters, steam them for 8 minutes per pound and immediately transfer to an ice bath for 5 minutes to stop the cooking process.
  2. Extract the meat from the tail, claws, and knuckles using kitchen shears. Cut into large, 1-inch bite-sized chunks.
  3. In a small pan over low heat, toss the lobster meat with 2 tablespoons of unsalted butter for 1-2 minutes just until warmed through, then set aside.
  4. In a chilled large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced chives, celery salt, smoked paprika, and minced celery.
  5. Gently fold the warm, buttered lobster meat into the mayonnaise mixture until lightly coated.
  6. Spread the softened salted butter onto the outer sides of the split-top buns. Place in a heavy-bottomed skillet over medium heat and griddle-fry until deep golden brown and crisp on both sides.
  7. Divide the lobster mixture evenly among the four warm buns and serve immediately.