Maine Lobster Roll with Claw and Knuckle Meat

1. 1

   Heat a griddle or saute pan over high heat until it begins to smoke, and then turn the heat down to medium-high.

2. 2

   Spread some butter on both sides of each hot dog bun.

3. 3

   Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side depending on the temperature of the griddle.

4. 4

   Once toasted, remove from the heat and separate the two sides of the buns and hold for plating.

5. 5

   In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat.

6. 6

   To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top.

7. 7

   Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll.

8. 8

   Repeat with the remaining rolls, and serve each with a lemon wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.