3½ tbsp(s), divided
Reduced calorie hot dog bun(s)
4 roll(s), split open
Uncooked lobster meat
1 pound(s), about 2 or 3 tails (fresh or frozen and thawed)
Fresh lemon juice
2 tbsp(s), for garnish, chopped
½ medium, cut into 4 wedges
- Melt 1½ tablespoons butter; brush on insides of split hot dog buns and set aside.
- Slice lobster into bite-size pieces. Heat large skillet over medium-low heat; add remaining 2 tablespoons butter, salt, and pepper. Melt butter; add lobster and cook until pink, about 4 minutes. Add lemon juice, then transfer lobster and any liquid in pan to bowl.
- Wipe skillet clean; set over medium heat. Toast hot dog buns, buttered-side down, until golden. Lay each toasted bun open on plate and fill with lobster and any sauce. Sprinkle with chives and serve rolls with lemon wedges.
- Serving size: 1 lobster roll