1 to 1 1/2 pounds cooked lobster meat (knuckles and claws), cut into 1-inch pieces
4 tablespoons mayonnaise
1/2 teaspoon distilled white vinegar
White pepper, to taste
4 hot dog rolls (top-split)
1 tablespoon butter, melted
1/3 head iceberg lettuce, shredded
1. In a bowl, combine the lobster meat, mayonnaise, vinegar, and pepper.
2. Brush the sides of each hot dog roll with butter. Place the rolls, buttered side down, in a flat skillet over medium heat. Cook for 2 minutes or until golden brown. Turn the roll over and brown the other side.
3. Stand the rolls on 4 salad plates. Line the bottom of each roll with a bed of shredded lettuce. Divide the lobster evenly among the rolls.
Adapted from Cooke's Seafood