Makes
2 rolls
INGREDIENTS
- 1 x 1 ¼ lb lobster
- ¼ cup mayonnaise
- 1 lemon juiced
- Pinch kosher salt
- Pinch black pepper
- 1 tbsp Old Bay Seafood Seasoning
- 4 top-sliced hot dog buns toasted and buttered
- handful plain potato chips
- 1 dill pickle spear
METHOD
- Bring a large stockpot of salted water to a boil over high heat
- Add lobster, head first. Boil 7 to 8 minutes per pound, or 9 minutes for 1 – 1/4 lb lobster
- Remove lobster from the pot and plunge into an ice bath to stop from over cooking
- Using a lobster cracker or side of large knife, smack lobster shell until it cracks in several places. Remove meat from claws, tail and knuckle, cutting tail with knife or scissors
- Coarsely chop meat and place in mixing bowl
- Add mayonnaise, lemon, salt, pepper & seafood seasoning and mix well together
- On a hot grill top or in a frying pan, toast each side of the buttered buns
- Spoon lobster mixture into buns. Serve with chips and pickles, if desired
- Serve warm when ready to eat or refrigerate lobster mixture for up to 2 days
