Lobster Rolls

  • 4 New England–style hot dog buns  (those are split at the top)
  • 4 tablespoons softened unsalted butter
  • 1 pound cooked lobster meat
  • 1 small to medium cucumber (4 to 5 ounces), peeled, no seeds and cut into 1/4-inch dices, place on paper towel to absorb more of the cucumber juice.
  • 1/2 cup real mayonnaise
  • 2 or 3 small scallions, trimmed and sliced thinly
  • Freshly ground black pepper
  • Sea Salt if you want


  • Cut the lobster meat into 1/2- to 3/4-inch dice
  • Combine lobster, cucumber, mayonnaise, and scallions in a bowl. Season with a bit of pepper if needed.  Salt to taste.
  • Cover with plastic wrap; chill for at least 30 minutes before serving.
  • Heat a 10 inch skillet over medium heat.
  • Spread the butter on the sides of the hot dog buns, using 1/2 tablespoon on each side.
  • Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about 1 minute. Turn and cook the other side, about 1 minute more and remove from heat.
  • Open buns and divide lobster salad evenly among them.