3 cups diced lobster meat
1/4 cup bottled vinaigrette OR homemade vinaigrette (recipe to follow)
1/2 cup finely diced celery
1/2 cup mayo or to taste
2 tblsps unsalted butter
4 top split hot dog rolls
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 tblsp snipped parlsey
1 tsp dry mustard
1 tsp salt
1 garlic clove cut in 1/2
fresh ground pepper
Combine all ingredients, cover and shake well. Refrigerate at least 1 hour or until chilled.
In a bowl toss the lobster w/ the dressing. Refrigerate at least 2 hours.
Drain the lobster and discard the dressing. Add the celery and mayo. Stir to combine adding more mayo if needed to moisten.
Melt butter in a large skillet and toast rolls.
Place lobster on toasted rolls and enjoy