- One 1- to 1 1/2-pound boiled lobster , claw, knuckle, and tail meat removed and cooled; 8 ounces fresh lobster meat; or 8 ounces frozen lobster meat, thawed
- 1/4 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons minced celery
- 3 grinds black pepper
- 1 teaspoon chopped fresh tarragon (optional)
- 2 hot dog rolls (the best quality you can find)
- 2 teaspoons unsalted butter, softened
- In a bowl, combine the lobster meat with the mayonnaise, lemon juice, celery, pepper, and tarragon, if
- using, and gently stir to combine. Cover and chill for at least 1 hour or overnight. When ready to eat, split
- the bun open, butter it lightly on the inside, and toast it in a toaster oven, then pile on the lobster salad.