Cooked lobsters (totaling 3 pounds)
3 tablespoons plain Latta Kefir
2 tablespoons finely diced celery
2 tablespoons minced chives
juice from half a lemon
salt & pepper
4 brioche hot dog buns
1/4 cup softened butter
4 large lettuce leaves
- Start by disassembling the lobsters. Remove and discard the head. Separate the legs and claws from the body. Use kitchen shears to cut through the exterior shell of the tail, and remove the meat. Use a small lobster hammer or meat pounder to crack the claws, and remove the meat. A rolling pin may be used to press the meat out of the legs. Discard all of the leftover shells (or they may be saved to make a seafood stock later).
- Roughly chop all of the meat into 1/2 inch chunks, and add to a bowl. Combine with the kefir, celery, half of the chives, lemon juice, and lightly season with salt and pepper. Mix thoroughly. The lobster salad can me made in advance up to this point and stored in the fridge until ready to prepare the rolls later in the day.
- To prepare the rolls, start by preheating the broiler. Cut the buns in half and generously spread butter on the inside. Toast under the broiler.
- Assemble the sandwiches with a butter lettuce leaf on the bottom. Top with the lobster meat, and garnish with a sprinkling of the remaining chives.