Lobster Rolls

Instructions

1. Prepare the lobster meat
   If you're starting with whole lobsters, remove the meat from the shells and cut into large chunks, approximately 1/2-inch pieces. If using pre-cooked lobster meat, ensure it's well-drained and pat dry with paper towels to remove excess moisture.
2. Make the lobster salad
   In a large bowl, gently combine the lobster meat, mayonnaise, lemon juice, chopped celery, chives, Dijon mustard, salt, pepper, celery salt (if using), and hot sauce (if using). Be careful not to break up the lobster chunks too much. Refrigerate the mixture for at least 10 minutes to allow flavors to meld.
3. Toast the buns
   Heat a large skillet over medium heat. Butter the outer sides of each hot dog bun. Place the buns in the skillet, buttered side down, and toast until golden brown and crispy, about 2-3 minutes per side. You may need to do this in batches depending on the size of your skillet.
4. Assemble the lobster rolls
   Divide the chilled lobster salad evenly among the toasted buns. For Connecticut-style rolls, you can skip the mayonnaise mixture and instead toss the lobster meat with melted butter before adding to the buns.
5. Serve immediately
   Garnish with additional chives if desired and serve immediately with lemon wedges, potato chips, and a pickle spear on the side for a classic New England presentation.