Yield: about 12 rolls

1 lb.    Lobster Claw & Knuckle Meat

½ c.    Leeks, washed & diced

2 ea.   Green Onions, thinly sliced

½ ea.  Celery Rib, small diced

½ ea.  Lemon, zested & juiced

Pinch Celery Salt

1 Tbsp. Tarragon, chopped

½ c.  Mayo

Pinch Salt

12 ea. Hawaiian Buns

As needed Butter

  1. Roughly chop lobster meat and place in a mixing bowl.
  2. Add all other ingredients and stir to combine well.
  3. Taste and adjust seasoning to your preference.
  4. To serve, split Hawaiian buns from the top, not cutting all the way through. Brush the sides with butter and toast in a skillet until golden brown on both sides.
  5. Stuff rolls with lobster meat and serve with chips and a lemon wedge.

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