J's Oyster Recipe

Prepare lobster meat

If using cooked lobster from live or pre-cooked whole lobster, remove shells and pick meat from knuckles, claws and tail. Pat the meat dry on paper towels and coarsely chop into bite-sized pieces until you have about 1 1/4 cups.

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon melted butter, 2 tablespoons very finely diced celery, 2 teaspoons minced chives, 1 teaspoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth and well combined.

Gently fold the chopped lobster meat into the mayonnaise mixture just until evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. Refrigerate the filling for 10–15 minutes to let flavors meld, or keep chilled until ready to assemble.

Heat a large skillet or griddle over medium heat. Spread butter evenly on the cut (interior) sides of each split-top bun—about 3 tablespoons butter total for 4 buns. When the skillet is hot and butter is foaming, place buns buttered-side down and toast until golden brown and crisp, about 1–2 minutes. Press down lightly with a spatula for even contact. Remove and keep warm.

If using celery leaves or baby arugula, place a small bed (about 2 tablespoons) inside each toasted bun to provide texture and keep the filling from soaking the bread.

Divide the chilled lobster filling into 4 equal portions (about 1/3 cup each). Pile the filling generously into each bun. Optionally, brush a tiny amount of melted butter on top of the lobster for sheen.

Garnish each roll with a light sprinkle of smoked paprika or a pinch of cayenne and a few extra minced chives if desired. Serve immediately with lemon wedges on the side for squeezing.