Lobster Rolls
2 1-1/2 to 1 ¾ Lb. Lobsters Boiled or Steamed
4 T Mayonnaise
¼ C Celery Finely Chopped
½ tsp. Igotchu Seafood Seasoning
½ tsp. Igotchu Himalayan Salt and Pepper
½ Lemon Juiced
4 Leaves of Lettuce
4 New England Style Hotdog Buns
2 T Butter
Remove tail and claw meat from lobster and cut into ½ inch chunks. Should be around 1 pound of lobster meat. Refrigerate until chilled. Drain any liquid from lobster meat. In medium bowl gently toss lobster meat, mayonnaise, Igotchu seafood seasoning, Igotchu himalayan salt and pepper and celery. Add lemon juice toss lightly until all is coated. Cover lobster and place in refrigerator for 30 minutes or 6 to 8 hours. To serve lightly butter inside of hotdog bun and place on hot griddle or pan over medium heat until toasted 1 to 2 minutes. Place lettuce leaf into each browned bun and top with ¼ of lobster salad
