New England Lobster Rolls

Instructions

1. 1

   Chop the cooked lobster meat into bite-sized pieces, keeping some larger chunks for texture. Chill the meat in the refrigerator if not already cold.

2. 2

   In a large bowl, combine the lobster meat, mayonnaise, diced celery, lemon juice, and chopped chives. Gently fold together to avoid breaking up the lobster too much.

3. 3

   Season the lobster mixture with salt and black pepper to taste. Be conservative with salt as lobster is naturally briny. Cover and refrigerate for at least 15 minutes to let flavors meld.

4. 4

   Heat a large skillet or griddle over medium heat. Brush the outside of each hot dog bun with butter on both sides.

5. 5

   Toast the buns in the skillet until golden brown and crispy on both sides, about 2-3 minutes per side. Watch carefully to prevent burning.

6. 6

   Place one butter lettuce leaf inside each toasted bun to create a barrier and prevent sogginess.

7. 7

   Divide the chilled lobster salad evenly among the four buns, piling it generously on top of the lettuce.

8. 8

   Serve immediately while the buns are still warm and the lobster salad is cold, creating that perfect temperature contrast.