1 1/2 lbs lobster meat, cooked
3/4 cup finely chopped celery
1/4 tsp celery seed
1 cup finely chopped red onion
1/2 cup leeks, finely chopped
1/4 cup real mayonnaise
1/4 cup freshly squeezed lemon juice
salt and pepper, to taste
2 large ripe tomatoes
2 tablespoons fresh French tarragon
1 tablespoon minced chervil
1/2 lb Mesclun salad or baby Asian greens
3 tablesoons olive oil
2 tablespoons fresh basil, minced
1 tablespoon tarragon or chianti vinegar
6 large hot dog style buns
2-3 tablespoons butter
fresh lemon wedges and parsley to garnish
paprika for sprinkling
Chop freshly cooked and shelled lobster meat into 3/4 inch chunks. In a large bowl, combine mayonnaise, finely chopped celery, lemon juice, finely chopped leeks (use the white portions only), onion, celery seed; add salt and pepper to taste. Cover and refrigerate until ready to use.
Remove the cores and seeds of the tomatoes and coarsely chop. In a small bowl, combine tomatoes with tarragon and chervil. Cover and refrigerate until ready to use.
Just before serving, combine mesclun or asian salad greens with oil and vinegar. Toss with tomatoes and minced basil.
Brush hot dog buns with butter and grill on both sides. Put 1/2 cup of the salad mix in the bottom of each roll when done grilling. Loosely spoon lobster over salad in roll, mounding a generous portion over bun. Serve with extra salad mixture on the side, and wedges of fresh lemon, with a sprig of parsley as garnish. A sprinkling of paprika may be added for color.
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