Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
In a large bowl, use a spatula
to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
Heat a skillet or griddle
over medium-high heat. Using a pastry brush
, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter
Fill each roll with about 4 ounces of the lobster
mixture. Sprinkle the tops with chives
. Serve with a lemon
wedge, which can also be squeezed on top.
Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.
Cook Notes: Extra-heavy mayonnaise, which has extra yolks added, is thicker and richer than regular mayonnaise.
New England-style hot dog rolls are split-top rolls with flat sides. If you are unable to find them in your area, try using another roll and slice the sides flat for a greater grilling surface.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.