For added luxury, I like to heat 4-6 tablespoons dry sherry in a pan over high heat until it has reduced to 2-3 teaspoons. I add the reduced sherry to the Lobster as I’m combining ingredients for the salad.
4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
1/4 cup mayonnaise
1/4 cup sour cream
1 celery stalk and leaves, finely chopped
2 tablespoons chopped fresh chives
1 tablespoon white distilled vinegar
pinch cayenne pepper
Salt and freshly ground black pepper
4 potato hot dog rolls
Melted butter, for brushing
1 Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, sour cream, vinegar, celery, chives, cayenne, and salt and pepper to taste. Chill the salad until ready to use (minimum of 10 minutes).
2 Heat a non-stick pan over low to medium heat.
3 Brush the inside of the potato rolls with melted butter and toast the rolls, face down, in the non-stick pan until golden brown.
4 Fill the warm rolls with the chilled lobster salad and serve immediately.