Equipment Needed
- Medium mixing bowl
- Small saucepan or skillet
- Rubber spatula or folding spoon
- Pastry brush (optional, but helpful)
- Large skillet or griddle for toasting
Step-by-Step Instructions
First, let’s prepare the lobster salad. In your medium bowl, gently combine the chopped lobster meat, mayonnaise, lemon juice, chives, and celery salt. I can’t stress enough—be gentle here. You’ve spent good money on that lobster, so treat it with care. Over-mixing will break down the beautiful chunks into shreds. Once combined, set this aside. The magic is about to happen in your small saucepan.
Now, for the star of the sauce: the garlic butter. Melt 3 tablespoons of the unsalted butter over low heat. The moment it’s liquid, add your minced garlic. This is where your kitchen will start to smell like heaven. Cook it for just 45 seconds to a minute, stirring constantly. You want the garlic fragrant and golden, not browned or bitter. I learned the hard way that high heat burns garlic in a flash, ruining the whole batch. Once perfect, immediately pour this fragrant butter over the lobster mixture.
Here comes the best part: folding that glorious garlic butter into the lobster. Use your spatula and fold gently until every single piece of lobster is glistening and coated in the creamy, garlicky sauce. Taste it now—this is the cook’s privilege! I usually add a twist of black pepper and maybe another tiny squeeze of lemon. Let this mixture sit for about 10 minutes at room temperature so the flavors marry beautifully.
While the salad rests, toast your rolls. Melt the remaining tablespoon of butter in your large skillet over medium heat. Place your rolls in the pan, split-side down, and toast until they are a perfect, golden brown. I’ve tried toasting them dry, and trust me, the butter-toasted version works better—it adds a crucial layer of flavor and prevents any sogginess. Now, generously pile the creamy garlic butter lobster salad into the warm, buttery rolls. Don’t be shy!(See the next page below to continue…)