(serves four)
1 lobster tail for each person, or what we had: three tails and one extra claw), steamed and chilled
1/2 cup good mayonnaise
zest and juice of 1 lemon
1 clove garlic, minced with salt
four hot-dog rolls, top-split as they do in New England
Cut each lobster tail and/or claw into smallish bite-size pieces and place in a large bowl, then mix in all the other ingredients and let sit for a minute or two while you toast the hot-dog rolls. Note that these are not called “buns” as they were in my Midwestern childhood, nor are they side-split. They are top-split, which allows for much nicer presentation.
Open the toasted rolls as much as you dare, then pile on the lobster salad and enjoy!
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