Ingredients

1 lb. cooked lobster meat from 6 to 8 medium lobster tails

3 Tbsp. mayonnaise

1/4 tsp. kosher salt

1/4 tsp. ground black pepper, plus more for sprinkling

1/4 cup finely chopped celery

1 tsp. lemon zest

2 Tbsp. lemon juice

2 Tbsp. finely chopped chives, plus more for sprinkling

1/4 tsp. paprika, plus more for sprinkling

1/8 tsp. ground cayenne pepper (optional)

6 split-top hot dog buns

2 Tbsp. salted butter, melted, plus more for optional drizzling

 

Directions

Step 1: Remove the shells from the lobster and pick through the lobster meat. Use paper towels to thoroughly pat the meat dry. Chop the meat into very large, recognizable chunks, 1/2- to 1-inch pieces.

Step 2: Place the lobster meat in a large bowl and fold in the mayonnaise, salt, and black pepper. Fold in the celery, lemon zest, lemon juice, chives, paprika, and cayenne pepper, if you like. Cover and refrigerate until ready to use.

Step 3: Brush both cut sides of the split-top buns with the melted butter. Heat a large skillet over medium-low heat. Working in batches if necessary, place the buns cut-side down in the hot skillet. Toast until golden brown on one side, about 1 minute. Flip and toast the other side until golden brown, 30 seconds to 1 minute more.

Step 4: Divide the filling among the buns. If you like, drizzle with melted butter and sprinkle with chives, black pepper, and paprika before serving. 

 

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