Caribbean LOBSTER ROLL

Ingredients:

• Meat from 2 pounds of whole lobster from S.S.S

• 1/4 cup minced celery

• 1/4 cup mayonnaise

• 1 tablespoon minced chives, plus more for garnish

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 4 split-top brioche-style hot dog buns

• 4 tablespoons butter

Instructions:

1. Prepare Lobster:

   • Remove Lobster tail and legs from body. Butterfly the tail and steam for 4-6 minutes. Add legs and steam an additional 3-4 minutes until meat of tail is firm and bright white. Let cool and remove meat from tail and legs (see video) Chopped tail and leg meat into chunks and place in a bowl to cool

2. Make Mayo Mixture:

   • In a large bowl, combine celery, mayonnaise, minced chives, lemon juice, lemon zest, kosher salt, and ground black pepper. Adjust seasoning to taste.

3. Cook Lobster:

   • In a large skillet over medium heat, melt 2 tablespoons of butter.

   • Add the lobster meat and cook, stirring for 2 minutes until warmed through and coated in butter.

   • Use a slotted spoon to transfer the lobster meat to the mayonnaise mixture. Toss to coat.

4. Toast Buns:

   • Discard the butter and juices released from the lobster in the skillet. Wipe out the skillet.

   • Melt the remaining butter in the skillet over medium heat.

   • Toast the split sides of the brioche-style buns for about 2 minutes each side, or until golden and toasty.

5. Assemble and Serve:

   • Load each bun equally with the lobster mixture.

   • Garnish with additional chives if desired.

   • Serve with potato chips.

6. Enjoy and be sure to tag us #THESOCIETYEATS