1. Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
2. Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
3. To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
Credit: Good Food
Prep time: 30 Minutes
Cook time: 5 Minutes
500g cooked lobster
5 tbsp mayonnaise
1 tbsp lemon juice
2 celery sticks, stringed and diced
Small pinch of cayenne, plus extra to serve
1 tbsp melted butter
6 good-quality hot dog buns (brioche if you can get them)
Snipped chives (optional)
Good-quality potato crisps, to serve
Gherkins, to serve