Summer is almost over, so a lobster roll is in order. This is more lobster than salad. It’s more New York than Maine in style but still has great flavor. I got the lobster meat from Crosby’s Crabs with bacon from A to Z Butcher shop. I poached the lobster in butter until done. To that base I added dill, chives, shallots, Old Bay, and mayonnaise. Now, they don’t sell lobster rolls in Northern Virginia, so I had to settle for a brioche hot dog roll. I hope you like it.

12 ounces lobster meat, cooked and picked
8 ounces butter
1/2 cup mayonnaise
1 tablespoon dill, diced
1 tablespoon chives, diced
1 tablespoon shallot, minced
1 teaspoon Old Bay Seasoning
2 teaspoons diced celery (optional)
2 brioche hot dog buns or lobster rolls if you can find them

Add butter to a sauce pan on medium low; melt butter and add lobster meat.

Add Old Bay seasoning and shallots. Cook until warm.

Chop lobster into bite size pieces.

Add lobster to bowl with mayonnaise, chives, dill and celery. Mix.

Fill buns over flowing.

Serve.