The author upscales this basic recipe from Red's Eats on Water Street in Wiscasset, Maine.
Orange Tarragon Mayonnaise
1 pound cooked lobster meat (see Note below)
1 cup diced (1/4-inch) celery
1 tablspoon chopped fresh tarragon
6 top-split hot dog rolls
2 tablespoons unsalted butter, at room temperature (optional)
Cut the lobster meat into 1/2-inch pieces and place them in a mixing bowl. Add 3/4 cup of the mayonnaise, the celery, and tarragon. Toss well.
Toast the hot dog rolls. Spread them with the butter, if desired, and the remaining 1/4 cup of the mayonnaise. Using a small spoon, gently place the lobster in the rolls, being careful not to break them. Serve immediately.
Yield: 6 servings
Note: A 1-1/4-pound lobster yields about 1/4 pound meat.
From: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)