1 pound cooked fresh Maine lobster meat, chilled
2 tablespoons mayonnaise, preferably extra heavy (see Cook's Note)
2 tablespoons butter, melted, plus more if needed
4 New England-style hot dog rolls (see Cook's Note)
Minced fresh chives, for topping
1/2 lemon, cut into 4 wedges
Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.
Extra-heavy mayonnaise, which has extra yolks added, is thicker and richer than regular mayonnaise. New England-style hot dog rolls are split-top rolls with flat sides. If you are unable to find them in your area, try using another roll and slice the sides flat for a greater grilling surface.
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