Lobster Rolls

• 1 1/2 pounds cooked, shelled lobster meat (about 4 1 1/2-pound lobsters), chopped into 1/2-inch pieces
• 2 tablespoons mayonnaise
• 1/2 teaspoon finely chopped fresh chives (optional)
• 1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
• 1 teaspoon fresh lemon juice (or to taste)
• Coarse or sea salt
• Freshly ground pepper
• 8 top-split hot dog buns
• 1 1/2 tablespoons unsalted butter, melted, for rolls

1. Stir together the lobster and mayonnaise.
2. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper.
3. Refrigerate, covered, while preparing rolls, or up to 2 hours.
4. Heat a large, heavy skillet or griddle over medium heat until hot.
5. Lightly brush the outside of the buns with butter; transfer to the skillet.
6. Cook, turning once, until buns are golden brown, about 1 1/2 minutes per side.
7. Spoon about 1/2 cup lobster mixture into each bun.
8. Serve immediately.

lobster, mayonnaise, fresh chives, chervil, lemon juice, salt, freshly ground pepper, buns, unsalted butter

Taken from www.epicurious.com/recipes/food/views/lobster-rolls-392463 (may not work)