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Gently chop lobster into bite-sized pieces. Take your time, so you don't break the lobster meat up too much.
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Place the lobster meat into a medium bowl. Add a generous dollop of mayo. Start with about three tablespoons. Add a squeeze of lemon juice. Stir together. The lobster meat should be faintly coated with mayo. You don't want the meat drowning in mayo. Set the lobster mixture aside.
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Brush each side of the hot dog rolls generously with butter. Remember that butter is an essential ingredient to the rolls. Don't skimp.
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Heat a nonstick frying pan over medium-heat. Place the buns, butter-side down, into the pan. Toast until golden brown, about three minutes. (This time will vary. Don't walk away from the rolls.)
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Remove the rolls from the pan and allow them to cool slightly.
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Taste the lobster mixture. Adjust the mayo and lemon juice as needed. Add salt and pepper to taste. (I rarely add either. I don't like the kick of the pepper and the lobster and mayo bring enough salt to the rolls.)
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Spoon lobster mixture into the rolls. Really pile it on!
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Enjoy!