Lobster Roll, From Luke's
4 tablespoons unsalted butter
4 New England-style split-top hot dog buns
4 teaspoons mayonnaise
1 pound fresh-cooked Maine lobster meat
1 tablespoon fresh lemon juice
1/4 teaspoon each dried oregano, thyme, celery salt, freshly ground black pepper
In a small saucepan, melt butter over low heat. Brush half of it onto the outer sides of the buns. Reserve the remaining butter. Heat a 10- to 12-inch cast-iron pan over medium heat for 2 minutes, then toast the buns in the pan until golden brown, 1 to 2 minutes per side. Remove buns from pan and gently pry open the tops. Spread 1 teaspoon of the mayonnaise on the inside of each bun. Arrange a quarter of the lobster meat inside each bun. Reheat the remaining melted butter, if necessary, and stir in lemon juice. Drizzle the mixture evenly over the lobster in each sandwich. In a small bowl, stir together oregano, thyme, celery salt, and pepper, then sprinkle a pinch of the mixture over each sandwich. Eat immediately--you won't be able to do anything else. Serves 4.