When you’re using fresh lobster meat, the fewer the other ingredients, the better-tasting (and more authentic) the salad will be. Some people like to use only mayonnaise or melted butter, but a sprinkling of fresh herbs and lemon juice can also be delicious and not at all overpowering. Buttered toasted buns and a side of chips are musts—at least among purists.
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
TO MAKE THE SALAD, stir together 1 1/2 pounds shelled lobster meat (from about four cooked 1 1/2-pound lobsters), chopped into 1/2-inch pieces, with 2 tablespoons homemade mayonnaise (page 95) or good-quality store-bought. If desired, stir in 1/2 teaspoon finely chopped fresh chives and 1/2 teaspoon finely chopped fresh tarragon or chervil. Add 1 teaspoon fresh lemon juice (or to taste) and season with coarse salt (use sea salt, if you have some) and freshly ground pepper. Cover and refrigerate the salad, up to 2 hours.
Step 2
Lightly brush outsides of 8 top-split hot-dog buns with 2 tablespoons melted butter, then cook on a hot griddle or in a heavy skillet until golden brown, about 1 1/2 minutes per side. Spoon about 1/2 cup lobster mixture into each bun, and serve immediately.
