Nothing says goodbye to summer like having one more succulent lobster roll. Creamy, tangy lemon touched tender briny lobster with the fresh crunch of celery on a hot-buttered crisp roll… mouth-watering.
Makes 2 servings
- 3 (1.25 lb each) chicken lobsters, steamed and de-shelled
- 1 1/2 T olive oil mayonnaise
- 2 tsp fresh lemon juice
- 1 rib of celery, halved and thinly sliced
- black pepper to taste
- 2 T salted butter
- 2 regular split top hot dog rolls
Chop the lobster tails and claws into bite size pieces. In a medium bowl, combine chopped lobster, lemon juice, mayonnaise, and celery. Stir well. Season with black pepper. Refrigerate until ready to use. In a skillet on medium high heat, melt the butter. Open the hot dog rolls and add them face down. Brown until golden. Remove hot rolls to a plate and fill with lobster salad. Serve immediately.