Lobster Roll

Bring a large pot of salted water to a boil over high heat. Add lobster tails and cook for 8-10 minutes until shells are bright red and meat is opaque. Remove with tongs and plunge into ice water to stop cooking. Once cool enough to handle, use kitchen shears to cut through the shell and remove the meat. Chop lobster meat into bite-sized chunks, about 1/2 to 3/4 inch pieces, being careful to remove any shell fragments.

In a medium bowl, gently combine the lobster meat with mayonnaise, lemon juice, and Old Bay seasoning. Add diced celery, chopped chives, and tarragon for freshness and crunch. Season with salt and white pepper to taste, being careful not to over-mix as this can break up the lobster meat. Chill the lobster salad for 10 minutes to let flavors meld while you prepare the buns.

Heat butter in a large skillet or griddle over medium heat. Lightly brush the inside and outside of the hot dog buns with melted butter. Toast the buns cut-side down first for 1-2 minutes until golden brown, then flip and toast the outside for another minute. Line each toasted bun with a butter lettuce leaf to prevent the bread from getting soggy from the lobster salad.

Generously fill each toasted bun with the chilled lobster salad, mounding it high for an authentic presentation. Garnish with a sprinkle of fresh chives and a light dusting of paprika for color. Serve immediately with lemon wedges, potato chips, and pickles for the classic New England experience. Pair with a crisp white wine or cold beer to complete this quintessential summer seafood meal that brings the taste of the Maine coast to your table.