Ingredients

The following ingredients have 8 Servings
  • 320 grams frozen cooked Lobster meat (I used Sogel)
  • 100 grams Atlantic Lobster Claw Meat (from 454 gram pkg)
  • 3 green onions (sliced finely)
  • 2 celery stalks (finely diced)
  • 3 Tbsps red pepper (finely diced)
  • 1/2 cup cucumber (seeded and finely diced)
  • 1 cup corn kernels (I used grilled but frozen or canned is fine)
  • 1 cup corn mayonnaise (See Note 1.)
  • 8 brioche hot dog buns
  • 2 Tbsps butter (room temperature)
  • potato chips (optional)

Instruction

  • Defrost lobster meat. Remove meat from claws. See Note 2. With a clean cloth, squeeze all excess liquid from the defrosted crab meat. The shredded Sogel meat will release a lot of liquid.
  • Stir all ingredients together. Cover and refrigerate 30 minutes to allow flavours to meld.
  • Trim ends and sides (if necessary) of Brioche buns to show soft white insides. If rolls are not already split, make a cut vertically down the center but be sure not to cut through the bottom. Butter the sides of the buns generously. Toast buns on a grill, under a broiler or in air fryer until they are golden brown on the buttered sides. ( A couple of minutes per side)
  • Fill with Lobster salad. Serve with salty potato chips on the side.
  • Leftovers Lobster salad with keep a day in the fridge.