Makes: 2 servings
Prep Time: 10 minutes Total Time: 10 minutes
4 finger sandwich rolls, toasted
Meat from 1½ lb cooked lobster
1 tbs melted butter
2 tbs mayonnaise
3 tbs minced scallions
salt and pepper to taste
chives for garnish
1. Clean the lobster meat as necessary, collecting the best parts from the tail, claws, and arms. Roughly chop the lobster so that it is in ½ inch diced pieces.
2. In a medium sized bowl, whisk together the zest of one lemon, juice of both lemons, butter, mayonnaise, and scallions. I like the dressing for the lobster roll to be more like a creamy vinaigrette than chunky mayo, so if you need to the juice from one more lemon, feel free to do so. Add the lobster meat to the dressing and toss so that everything is combined. Season the lobster meat with salt and pepper.
3. Put 3 spoonfuls or so into each of the finger sandwich rolls, so that they are plump and sightly overfilled. Garnish with a bit of minced chive. Serve cold or at room temperature.