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10 minutes
10 minutes
20 minutes
- 150g shelled cooked lobster (see Notes)
- 1 celery stalk, finely chopped
- 1 green onion, finely chopped
- 19.80 gm whole egg mayonnaise
- 2.65 gm lime juice
- Tabasco sauce, to taste
- 4 hot dog buns
- 30g butter, at room temperature
- 6 iceberg lettuce leaves, torn
- Finely chopped chives, to serve
- Simmer lobster in deeply salted water for 6 minutes until cooked. Chill in the refrigerator until ready to use.
- Combine celery, onion, creamy mayonnaise, tangy lime juice, and spicy Tabasco in a medium bowl. Remove lobster shell, chop flesh into 3cm cubes, and add to the bowl. Mix everything together and season to taste.
- Prepare the buns by spreading butter inside. Fill them with a delicious mixture of lettuce and lobster, then top with a sprinkle of fresh chives.
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