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1
Prepare the lobster salad.
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2
If using live lobsters, steam or boil them.
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3
Let cool at room temperature.
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4
Use a cleaver to crack and remove the meat from the claws, knuckles and tails.
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5
Remove the cartilage from the claws and the intestines from the tails of the cooked meat.
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6
Cut the meat into 1/2-inch dice.
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7
You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
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8
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
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9
Combine the lobster, cucumber mayonnaise, and tarragon.
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10
Add the scallions.
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11
Season with salt and pepper.
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12
Cover with plastic wrap and chill for 30 minutes to 1 hour.
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13
Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect).
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14
Lightly butter both sides of each bun.
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15
Place them in the pan and cook for about 2 minutes until golden brown.
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16
Turn the buns over and toast the other side.
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17
Or toast the buns under a broiler instead.
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18
When the buns are ready, stuff them with the chilled lobster salad.
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19
Place each roll on a small paper or china plate; garnish with pickles and potato chips.
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20
Serve at once.
