Maine Lobster Sliders

These miniature sandwiches are packed with
fresh lobster, pair them with an ice cold beer,
and you've got an authentic Maine experience!

The secret to this lobster salad roll is the lack of clutter — just a smidgen of of lemon, celery, chives and mayo to heaps of fresh chunked lobster meat. This is also what makes it such a hit: once you’ve gone through all of that effort and/or expense to get good lobsters, why hide their taste?

Ingredients:
2 pounds cooked lobster meat, chopped roughly
into 1/2 and 3/4-inch pieces
1 small celery rib, finely chopped
1/4 cup mayonnaise
Squeeze or two of lemon juice
Pinch of kosher salt and freshly ground black pepper
2 top loading hot dog buns
Unsalted butter
Snipped fresh chives for garnish

Directions:
In a large bowl, combine the lobster meat,
celery, mayonnaise, lemon and salt and pepper
and mix thoroughly. Adjust seasonings to taste.

Do ahead: Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days.

In a small sauté pan over low to medium heat,
melt two teaspoons of butter.
Place the hot dog buns on their sides in the butter.
Flip the buns a couple of times so that both sides
soak up an equal amount of butter and brown evenly.
Remove the buns from the pan and place them on a large plate.
Fill the toasted buns with lobster salad.