2 lbs. cooked lobster meat (approx 4 lobster tails)
1 small stock celery, finely chopped
1/4 c. mayonnaise
2 Tbsp. Sicilian Lemon White Balsamic
1 tsp. Dill Olive Oil
3 green onions, diced
Roasted Garlic & Onion Sea Salt
To cook lobster, hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears to cut through the top of the shell and through the meat but stop just before the bottom shell. Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat. With your thumbs, separate the meat. Gently pry the meat from the bottom shell. In a fry pan, saute' the lobster meat on medium until the meat appears completely white with no signs of translucent, grayish coloring. Add 1 tsp. Dill oil close to the end of frying time. Put cooked lobster meat in a bowl and let cool completely in the fridge.
In a large bowl, combine the cold lobster meat, celery, mayonnaise, Lemon White Balsamic, green onions, Roasted Garlic & Onion Sea Salt and pepper. Mix thoroughly. Adjust seasoning to taste. Cut slits into buns and fill with lobster salad. For garnish, top with chives.
* Tested in Maine Cooking Class