Three Dollar Deweys Recipe

Prepare butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter until just melted. Reserve about 1 tablespoon of melted butter to brush the buns after toasting.

Heat a large nonstick skillet or griddle over medium heat. Brush the inside and outside of each split-top bun generously with the remaining melted butter (about 4–5 tbs across 6 buns).

Place buns, cut side down, in the skillet and toast 1–2 minutes until golden brown and crisp. Flip and toast the outsides 30–45 seconds just to warm through. Remove and keep warm wrapped in a clean towel.

Mix 3 tbs mayonnaise with 1 tbs lemon juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a small bowl; set aside. This will be spread lightly into the toasted bun interiors before adding lobster.

If lobster meat is refrigerated, bring to near room temperature (15 minutes) so butteriness and texture show through. Place 1.5 cups roughly chopped cooked lobster meat in a medium mixing bowl.

Add 1/4 cup very finely diced celery, 2 tbs thinly sliced chives, 1 tbs chopped fresh dill, and 1 tsp lemon zest to the lobster. Gently fold to combine; avoid mashing so chunks remain.

Season the mixture with 1/2 tsp Old Bay, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

If the lobster seems dry or the mixture needs loosening, fold in up to 2 tbs light mayonnaise—add sparingly to keep the roll from becoming heavy. The final texture should be moist but lobster-forward, not saucy.

Lightly spread the lemon-mayonnaise mixture into the warm, toasted interiors of each bun (about 1/2 tbs per bun).

Optionally line each bun with a butter lettuce or bibb leaf to create a moisture barrier and add a fresh crunch.

Divide the lobster filling evenly among the 6 buns (roughly 1/4 cup to 1/4–1/3 cup per roll), mounding slightly for an attractive presentation.

Brush the outside of each bun with the reserved 1 tablespoon melted butter for extra sheen and flavor, then serve immediately with lemon wedges and pickles or coleslaw on the side.

Serve warm. Squeeze fresh lemon over the lobster just before eating.