Jackie Oh No's Lobster Rolls

One of the world's most luscious sandwiches, the lobster roll is an affordable way to stretch and enjoy this premium ingredient. The humble hot dog bun is traditional here, an important component that won't upstage the star. You can make the mayo-based lobster filling up to a day ahead and keep it refrigerated until just before serving.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 5  tablespoons  canola mayonnaise
• 1⁄4 cup  finely chopped celery
• 3  tablespoons  minced onions
• 2  tablespoons  whole milk  Greek yogurt (such as Fage)
• 1 1⁄2 teaspoons  chopped fresh dill
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon  ground red pepper
• 1  lb  cooked lobster meat, cut into bite-sized pieces (about 3 (1 1/2-pound)
• 2  tablespoons butter, melted
• 8 (1 1/2ounce)  hot dog buns
• 8  bibb lettuce

Directions

1. Combine first 7 ingredients in a medium bowl, stirring well. Add lobster to mayonnaise mixture; toss. Cover and chill 1 hour.
2. Brush butter evenly over cut sides of buns. Heat a large skillet over medium-high heat. Place buns, cut sides down, in pan; cook 2 minutes or until toasted. Line each bun with 1 lettuce leaf; top with 1/3 cup lobster mixture.