Lobster Rolls
Ingredients
- 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
Directions
- 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.
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Praesent vestibulum congue tellus at fringilla. Curabitur vitae semper sem, eu convallis est. Cras felis nunc commodo eu convallis vitae interdum non nisl. Maecenas ac est sit amet augue pharetra convallis nec danos dui.
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