The following text is taken directly from the original recipe here.
2. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
3. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart
4. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling. (We didn’t sprinkle the spices and loved it regardless!)
Jen — 1-1/2 lobsters? 1-1/2 cups? We were recently in Maine and a sweet little shop we visited (quilting store in front – little cafe in back) used 1/4 pound of lobster meat per roll — does that seem about the same as yours? Thank you! Joanna
I should change the way the recipe is written, Joanna. We used all the meat from two lobsters that were about a pound and 1/4 each and that was perfect! 🙂
Thank you! We want to make these for dinner soon! I like that your recipe is simple, just like what we had in ME.