• 1 lb frozen lobster meat, thawed, or
cooked meat from two 1 ½ -2 pound
live lobsters
• 1/4 cup minced celery
• 1/4 cup mayonnaise
• 1 tablespoon minced chives
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 4 split-top brioche, New England style
hot dog buns, with sides trimmed off
• 1/4 teaspoon freshly ground black
pepper
• 4 tablespoons butter, divided
Rinse the lobster meat and pick
through for any loose shells. Drain
thoroughly so the mayo sauce doesn't
get watery. Chop or tear into large
chunks and set aside.
In a large bowl, mix the celery,
mayonnaise, chives, lemon juice, lemon
zest, kosher salt and ground black
pepper. Taste for seasoning.
In a large skillet over medium heat,
melt 2 tablespoons of the butter and
add the lobster meat. Cook, stirring
for 2 minutes until warmed through
and buttery all over. Use a slotted
spoon to dish the lobster meat into the
mayonnaise mixture and toss to coat.
Discard butter and juice released
from the lobster and wipe out the
skillet. Melt the remaining butter in the
skillet over medium heat; toast the buns
on the cut sides about 2 minutes each
side until golden and toasty.
Load each bun equally with lobster
meat and garnish with more chives if
desired. Serve with potato chips.
Old FaShiONed
iCe CreaM SOda
Serves 4
• 3/4 cup chocolate syrup
• 1 cup milk
• 4 cups carbonated water, chilled
• 8 scoops chocolate ice cream (about 2-2/3
cups), divided into 4 tall glasses
• Whipped cream in a can, optional
Place 3 tablespoons chocolate syrup in each
of four 16-oz. glasses. Add 1/4 cup milk and
1 cup carbonated water to each; stir until
foamy. Add two scoops of ice cream to each
glass. Top with whipped cream if desired.
The BeST lOBSTer rOllS
Serves 4
OZARK LIVInG • June 2023 • 21
