Best of Both Worlds Lobster Rolls
Makes 2 rolls or 8 lobster roll bites
Two or three frozen, uncooked lobster tails (about 1.25 to 1.5 pounds total weight)
1 small stalk celery, cut in very small dice
1 tablespoon finely chopped onion
4 tablespoons unsalted butter
2 hot dog rolls
Mayonnaise (use full-fat)
Salt and pepper
Chopped chives for garnish
Let the lobster tails thaw overnight in the refrigerator. Then cut the tails in half lengthwise and remove the meat. Pat it dry with paper towels, then cut each half crosswise into half-inch slices. Set aside.
If you have the New-England style hot dog rolls with the soft bread sides, that’s great. Otherwise, slice off a little of the crust on each side of the roll parallel to the split to expose the bread on the sides of the rolls. Heat a nonstick skillet to medium (preferably one large enough to hold the lobster meat, too). Slather those cut sides with mayo and then put them, mayo side down in the skillet to brown. Brown both sides, then set the rolls aside.
Heat the butter in the same skillet over medium heat until it stops foaming. Add the celery and onion, along with about a quarter teaspoon each salt and pepper. Cook for two minutes. Then add the lobster and keep stirring until it’s cooked, about a minute or two. Taste a piece of the lobster for seasoning and add salt and pepper if you need to. Spoon the lobster mixture, with the butter, into the browned rolls. Sprinkle with chives and then add a squeeze of lemon on top. Serve immediately, one per person for a nice lunch portion, or cut the rolls each into four pieces to serve four as a snack.