• Meat from 3 fresh lobsters
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 shallot, finely diced
  • 2 stalks celery, finely diced
  • 1 sweet onion, finely diced
  • Kosher sea salt
  • Cracked black pepper
  • 1 stick (½ cup) butter
  • 12 New England-style split-top hot dog rolls


Serves: 12


Rinse lobster meat in cold water and pat dry. In a skillet, heat olive oil over medium heat. Add vegetables, season with salt and pepper to taste, and cook until softened. Add lobster meat and 7 tablespoons butter, cover and heat until cooked through.

Split hot dog rolls, brush with butter and toast. Fill rolls with lobster mixture and serve immediately.