Lobster Rolls From Frank Brunacci

Ingredients

• 1 cup mayonnaise
• 2 celery stalks, diced
• 1 bunch scallions, white and light-green parts thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped flat-leaf parsely
• 2 tablespoons roughly torn basil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 cups cooked lobster meat (from four 1¼-pound lobsters), cut into bite-size pieces
• 4 hot dog buns, split
• Butter, at room temperature
• 2 tablespoons yellow mustard
• 1 tablespoon honey
• 1 cup roughly torn romaine lettuce

Directions

1. In a large mixing bowl, stir together the mayonnaise, celery, scallions, lemon, parsley, basil, salt and pepper. Gently fold the lobster into the dressing.
2. Heat a large skillet over medium heat. Butter the outside of the buns and toast each side in the skillet until golden brown.
3. In a small bowl, stir together the mustard and honey. Spread the mixture inside the buns, fill with shredded lettuce and lobster salad and serve immediately.