Pearl Oyster Bar Lobster Roll
(Serves two) 

Ingredients: 
2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns
Chopped chives for garnish 

Directions: 

To make the lobster salad, in a large bowl, combine the lobster meat,
celery, mayonnaise, lemon and salt and pepper and mix
thoroughly. Cover the mixture and store it in the refrigerator until
ready to serve. It will last for up to two days.

To prepare the bun, in a small saute pan over low to medium heat, melt
the 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. Sprinkle with chives and
serve with a salad, slaw or shoestring fries.

(Variation: For a shrimp roll, substitute 2 pounds of shrimp, cooked,
peeled and sliced in half lengthwise.)