Ingredients
- 1/4 c. Garlic aoli
- 1/4 c. fresh lemon juice
- 2 Tbsp. fresh chives, chopped
- 1 Tbsp. Dijon mustard
- Kosher salt and black pepper
- 1 1/4 lb. lobster meat, cooked
- 8 split-top hot dog buns
- Lettuce leaves
Directions
Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.