← Nouns Cooking · American

Ingredients

• 450 g Cooked lobster meat, cut into chunks
• 4 tbsp Mayonnaise
• 1 celery stick, very finely diced
• 1 lemon, zest of half and 1 tbsp juice
• 1 tbsp Chives, snipped
• ¼ tsp Salt
• black pepper, to taste
• 1 pinch Cayenne pepper (optional)
• 30 g butter, very soft
• 4 Hot dog buns (split-top or brioche)
• 4 soft lettuce leaves (optional)

Method

1. Pat the lobster meat dry with kitchen paper so the dressing doesn’t go watery.
2. Stir the mayonnaise, celery, lemon zest and juice, chives, salt, pepper and cayenne together in a bowl. Fold in the lobster gently until just coated, and keep it cold.
3. Spread the soft butter over the outsides of the buns. Toast them in a frying pan over medium heat for 1–2 min per side, until golden and crisp.
4. Tuck a lettuce leaf into each warm bun, if using, pile in the lobster and serve straight away, with crisps and pickles on the side.

Tips

• Starting with raw frozen tails? Boil them in salted water for 5–7 min, until the shells are red and the meat is opaque, then chill before chopping.
• For a Connecticut-style roll, skip the mayo and warm the lobster in plenty of melted butter instead.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef