Drain off any liquid from the cooked lobster meat, then place it in a medium bowl.
1 pound cooked lobster meat
Add the mayonnaise, lemon juice, salt, pepper, and herbs to the bowl and gently toss the lobster, coating it completely. Taste the lobster salad and add additional seasonings, if desired.
⅓ cup mayonnaise, 1 tablespoon lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 tablespoon chervil or parsley
Spread butter onto both sides of the buns, then place them in a preheated skillet over medium heat. Cook for 30-45 seconds per side, until both sides are toasted and golden brown.
4 split-top hot dog buns, 2 tablespoons butter
Remove the buns from the skillet and line them with lettuce leaves, if using. Then fill generously with the lobster mix.
4 large Bibb leaves
Serve immediately with lemon wedges and a sprinkling of additional herbs.
Notes
The lobster salad mixture can be refrigerated for up to 3 days. Store it separately from the buns. The buns should be kept at room temperature and toasted immediately before serving.The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.