FOR LOBSTER SALAD
1/2 stalk celery, finely minced
1/2 bunch chives, finely chopped, for garnish |
BOIL whole lobsters, for lobster salad, in heavy stockpot uncovered over high heat until they float, about 15 to 20 minutes. Remove from water and place in ice bath. When chilled, shell the meat, clean by removing any cartilage in claw, and devein the tail. Chop lobster into bite-size chunks. Mix with remaining Lobster Salad ingredients in large bowl.
MELT butter in small sauté pan on medium-high heat, for rolls. Place hot dog buns in sauté pan and toast in butter until golden on each side, about 5 minutes each side.
STUFF each roll with a generous portion of Lobster Salad and top with a sprinkle of chopped chives, to complete.