Adapted from “The Summer Shack Cookbook,” by Jasper White (Norton). You can make the lobster salad up to 4 hours ahead. Makes 4 sandwiches.
Ingredients
For lobster salad
- 1 small to medium cucumber, peeled, seeded, and cut into 1/4-inch dice
- 1 pound cooked lobster meat, cut into 1/2- to 3/4-inch dice
- 1/2 cup mayonnaise
- 2 or 3 small scallions, trimmed and thinly sliced
- Freshly ground black pepper and kosher salt as needed
For sandwiches
- 4 New England-style split-top buns
- 4 tablespoons unsalted butter, softened
- 4 Boston or bibb lettuce leaves, washed and dried
- 4 dill pickle spears
- Potato chips
Directions
Make the lobster salad: Place the diced cucumber in a colander and let stand for at least 5 minutes to drain excess liquid. Combine the cucumber, lobster, mayonnaise and scallions in a bowl. Season with a bit of pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap and chill for at least 30 minutes.
Make the sandwiches: Heat a 10-inch skillet over medium heat. Spread the sides of the buns with the butter, using 1/2tablespoon on each side. Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about a minute. Turn and cook the other side, about 1 minute more. Remove from the heat.
Open buns and place in paper bun holders or on small plates. Place a lettuce leaf to the side of each bun. Divide the lobster salad among them. Serve with pickles and potato chips.
