½ cup plus 2 tablespoons mayonnaise, preferably Hellman's
2 tablespoons tobiko roe (see note below)
½ cup finely diced celery
2 tablespoons fresh lemon juice
1 tablespoon finely sliced fresh chives
6 split-top Potato Rolls , or hot dog buns
6 tablespoons (¼ stick) unsalted butter, melted
2 cups shredded iceberg lettuce
If using live lobsters, fill a large bowl with ice and water and set it nearby. Bring a large pot of salted water to a boil. When the water is boiling, add the lobsters and cook until they turn bright red, about 10 minutes. With tongs, remove the lobsters from the boiling water and transfer to the ice water bath, adding more ice as necessary. Let stand in the ice bath until cool, then transfer to a rimmed baking sheet.
Twist the lobster tails and claws off the bodies and remove the meat from the shells. Discard the shells (or save for stock). Remove and discard the vein in the center of each lobster tail. Chop the lobster meat into ½-inch pieces and pat dry with paper towels, then transfer to a strainer set over a bowl and refrigerate until very cold, about 1 hour.
In a large bowl, gently fold together the lobster meat, mayonnaise, tobiko, celery, lemon juice, chives, and cayenne. Season to taste with salt and black pepper.
Heat a large skillet or griddle over medium heat. Brush the potato rolls on both sides with the melted butter and place butter-side down in the pan. Toast the rolls until golden brown on one side, about 3 minutes, then flip and toast on the second side, about 3 minutes more. Transfer the rolls to plates, fill them with the shredded lettuce and the chilled lobster salad, and serve immediately.
Tobiko roe, bright orange eggs sourced from flying fish, is inexpensive and can be purchased from any seafood shop or special ordered at your supermarket’s seafood counter.
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