In a medium bowl, toss the lobster meat very lightly with the mayonnaise, using a fork. You just want to moisten the meat and not lose the flavor by over-handling. Add lemon juice, to taste. Using about 3 to 4 ounces of meat per roll, place on a warm grilled roll with some lettuce. Serve hot melted butter on the side.
If you prefer to serve a warm lobster roll, heat lobster in the microwave if you have cooked it the day before, just to warm the meat; do not over-heat it as it will dry out. Toss the meat with the lemon juice, and place it on a warm grilled roll with lettuce. Serve hot melted butter on the side.
*Cook's Note: The easiest way is to buy lobster meat is already taken out of the shell at a seafood market. Otherwise, 1 day in advance, buy 2 lobsters, steam or boil them in salted water, and then cool and remove meat from shell. Save the lobster tails for another meal, or chop and mix with the claw and knuckle meat, making sure to take the cartilage out of the claw and remove the stringy parts of the claw meat.
**Cook's Note: Do not use a very bulky roll, or it will take away from the lobster flavor.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Elsie Foy, Aunt Carrie's Seafood Restaurant, Narragansett, RI