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1
Cut and tear the lobster meat into large chunks, closely checking for bits of shell.
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2
Keep the claws as intact as possible for the best presentation.
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3
In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly.
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4
The more chilled the mayonnaise, the better it will coat.
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5
Heat a skillet or griddle over medium-high heat.
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6
Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet.
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7
Toast each side to a golden brown color, using more butter as needed.
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8
Fill each roll with about 4 ounces of the lobster mixture.
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9
Sprinkle the tops with chives.
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10
Serve with a lemon wedge, which can also be squeezed on top.
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11
Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat.
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12
Enjoyed best with a view of the ocean.
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13
Cook Notes: Extra-heavy mayonnaise, which has extra yolks added, is thicker and richer than regular mayonnaise.
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14
New England-style hot dog rolls are split-top rolls with flat sides.
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15
If you are unable to find them in your area, try using another roll and slice the sides flat for a greater grilling surface.
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16
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
