Lobster Rolls

The glory of creamy lobster salad nestled in a warm buttery New England roll is priceless. There are a variety of recipes out there for lobster rolls, and there is also a bit of controversy over the best way to prepare them. In my opinion, whether you are eating one that hails from Maine or from a trendy metropolitan restaurant, you are destined to meet each taste with rich praise. The following recipe is how I prepare my lobster rolls.


2 pounds lobster meat, cooked and rough chopped
1 cucumber, peeled, seeded and chopped
3 tablespoons mayonnaise
1 tablespoon fresh-squeezed lemon juice
Dash of Tabasco sauce
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon fresh chives, chopped
Kosher salt and freshly ground black pepper
8 split-top New England rolls ( you may use split-top hot dog rolls)
Butter


In a bowl, mix lobster and cucumber. In a separate bowl, whisk mayonnaise, lemon juice and Tabasco. Add mayonnaise mixture to lobster and cucumber. Sprinkle in parsley, chives, salt and pepper . Gently mix to coat the lobster well. Open the rolls and brush with butter. Toast in oven until golden. Spoon lobster into each roll.