20 oz Cooked (approximately 3 1 Lb. Chix lobsters), cleaned and chopped lobster Lb. meat roughly preserving the proper amount of "chunkiness"
1 tsp Celery salt
1 Tbs Dijon mustard
1.5 Tbs Mayo, Ajioli or Tartar Sauce
1 Tbs Lemon juice
zest of one lemon
Tabasco, generous dashes
Salt and pepper to taste
1/2 Cup Celery, chopped
1/3 Cup Chives, Scallions or finely diced red onion, chopped
1/4 -1/3 Cup minced Cilantro
4 Trimmed brioche rolls, butter cut edges and browned in pan
Side of chips and pickles
Mix the lobster together with seasoning and wet ingredients
Separately combine the celery, lemon zest, cilantro, scallion/chives/red onion
Refrigerate both mixtures for a few hours to meld the flavors
Trim the brioche buns to square up as much as possible then brown them in a pan with butter
Right before serving, mix lobster and chopped mixtures together.
Taste and adjust for moisture, salt, lemon, tabasco.
Assemble rolls and serve with potato chips and dill pickles.
