Ingredients

• 1 pound cooked lobster meat, cut into bite-size pieces
• 1/4 cup mayonnaise
• 1 tablespoon fresh-squeeze lemon juice
• 1 teaspoon fresh parsley, minced
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon fresh chives, thinly sliced, plus more for garnish
• salt & pepper, to taste
• 4 New England Style rolls, split top
• 2-3 tablespoons butter, melted
• 6 slices bacon, cooked and roughly chopped
• 12 cherry tomatoes, halved

Directions

Place lobster in a large bowl. In a small bowl, combine mayonnaise, lemon juice and herbs and season to taste. Gently fold into the lobster.

Brush cut sides of rolls with melted butter and toast both sides in a skillet set over medium heat until golden brown. Divide salad between rolls and top with bacon, tomatoes and chives.

Note: If you can’t find New England-style split top rolls, just trim the sides off of traditional hot dog buns.

Serves 2-4