Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.

　　

Ingredients

makes 8

　　1 1/2 pounds cooked, shelled lobster meat (about 4 1 1/2-pound lobsters), chopped into 1/2-inch pieces

　　2 tablespoons mayonnaise

　　1/2 teaspoon finely chopped fresh chives (optional)

　　1/2 teaspoon finely chopped fresh tarragon or chervil (optional)

　　1 teaspoon fresh lemon juice (or to taste)

　　Coarse or sea salt

　　Freshly ground pepper

　　8 top-split hot dog buns

　　1 1/2 tablespoons unsalted butter, melted, for rolls

　　

Step 1

Stir together the lobster and mayonnaise. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.

　　

Step 2

Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 1 1/2 minutes per side.

　　

Step 3

Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.