My Favorite Lobster Rolls

Lobster Rolls
Yield: Makes 2 servings/6 sliders

Ingredients
Cooked lobster meat, from a 1 ¼- 1 ½ lb. lobster, cut into bite-size pieces
2 Tbsp. mayonnaise
1 tsp. lemon juice and zest
2 Tbsp. minced celery
Cracked pepper and sea salt, to taste
1 tablespoon butter, room temperature
2 top-split New England style rolls
        or
6 Martins mini potato rolls

Method
1.    Combine lobster meat, mayonnaise, lemon juice and zest, celery and cracked pepper and sea salt in medium bowl. 

2.    Butter outside surfaces of hot dog rolls or inside of slider rolls. Heat medium non- stick skillet over medium-high heat. Place rolls, buttered side down, in skillet; cook until browned slightly, about 1 minute per side. Open rolls. Fill each with half of the lobster mixture, and serve.

Note:  1 ½ lb. lobster yield was between 6 and 7 ounces cleaned meat