Maine Lobster Roll Lettuce Cups

Ingredients

• 1 lb cooked lobster or crab meat
• 12 crisp lettuce leaves or 4 split-top rolls
• 1/3 cup mayonnaise
• 2 celery stalks, finely diced
• 3 tbsp chopped chives
• 3 tbsp butter, melted
• 1 lemon, half juiced and half cut into wedges
• 1/2 tsp celery salt
• Salt and black pepper

Steps

1. Pick through the lobster meat carefully for shell fragments and cut it into large, bite-size chunks rather than shredding it. The texture of whole pieces is the point of the dish.
2. Pat the meat gently dry with paper towels. Wet lobster thins the dressing and makes the roll soggy within minutes.
3. Keep everything cold: chill the bowl if you can, and work quickly.
4. Stir the mayonnaise with the lemon juice, celery salt, chives, and plenty of black pepper.
5. Fold the lobster and celery into the dressing with a light hand, coating rather than mixing. Use less dressing than you think you need; it should cling, not pool.
6. Taste and adjust with salt and more lemon, then refrigerate for 15 minutes so the flavours settle.
7. If using rolls, brush the flat sides with the melted butter and griddle them for 1 to 2 minutes per side, until golden and crisp; if using lettuce, pat the leaves completely dry.
8. Fill the cups or rolls at the last moment, so nothing softens, and serve with lemon wedges.

Allergen note: Contains shellfish, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.