If you're packing this recipe for a picnic, make the lobster salad and pack in an air-tight container. Store this in the fridge until ready to leave. Toast your bread at the last minute, butter and allow to cool before packing to prevent it from going soggy.
|1.5 cups||cooked lobster meat|
|3 tsp||lemon juice|
|1/8 tsp||celery salt|
|1.5 tbsp||salted butter, melted|
|black pepper, to taste|
|1 Pkg||hotdog buns|
|2 tbsp||salted butter, room temperature|
1. If you're using lobster meat that needs to be chopped (like tails or claws), chop the meat into 1/2 inch pieces.
2. In a bowl, combine the lobster with the mayonnaise, lemon juice, celery salt, melted butter and black pepper. Taste the mixture and adjust seasoning if needed.
3. Toast your hotdog buns, then spread the inside with the room temperature butter.
4. Spoon in the lobster salad filling, and enjoy.
This recipe originally appeared on InSearchOfYummyness.com.
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