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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups coarsely chopped cooked lobster meat |
1/3 cup mayonnaise |
1 rib celery, finely chopped |
1 shallot, minced |
1 tablespoon lemon juice |
1/8 teaspoon freshly ground black pepper |
4 top-split hot dog buns |
1/4 cup butter, melted |
Directions:
1. Combine first 6 ingredients in a medium bowl; cover and chill until serving.
2. Heat a large nonstick skillet over medium-high heat. Brush buns on all sides with melted butter. Cook 1 to 2 minutes on each side or until browned. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.
3. Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Cloudy Bay Sauvignon Blanc ($22).
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