Ingredients

  • 1 c. cooked Maine lobster meat, cut into 1 inch pieces (if you have leftover knuckle meat, this works wonderfully)
  • 3 tablespoons creme fraiche or sour cream
  • 1/2 tablespoon each finely chopped fresh tarragon, chives, parsley and chervil
  • 1/2 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped celery
  • Salt and white pepper, to taste
  • Optional: Cayenne pepper and lemon juice, to taste
  • 2 hot dog buns or brioche rolls
  • Salted butter

Method

Gently combine first 7 ingredients in a mixing bowl. Let mixture sit at room temperature for at least 20 minutes. Meanwhile, split the hot dog buns or brioche rolls and spread a generous amount of butter on the split sides. Place them buttered side down on a griddle or skillet over medium heat until brown and crisp. Alternatively, you can broil the buns buttered side up until golden brown.

Stuff the buns/rolls with 1/2 the lobster mixture each. Serve immediately.

Beer suggestion: Allagash White