Mayo or butter? Your call. Cooking the lobster sous vide? That's a must.
set to 130°F , which, for me, brings it to that sweet spot where the meat is just beginning to firm up but still remains tender and succulent. It cooks for 20 minutes to one hour, after which it's ready to dress and serve.
For classic Maine-style rolls, I let the meat cool a little bit before dressing it with mayonnaise , some finely diced celery , a little lemon juice, and some finely minced chives. For Connecticut-style, all you need to do is add a little squeeze of lemon and some sliced chives or scallions—the butter is already built right into the lobster meat from its sous vide bath.
Once the meat is dressed, just pack it all into a top-split hot dog bun that's been griddled in butter. This last bit is absolutely vital to a lobster roll. A lobster roll served in a side-split hot dog bun is a travesty of the highest order. Those buns simply don't have the requisite surface area for griddling.
The sad reality is that top-split buns are not really available outside of the northeastern United States, so, unless you're baking them yourself, your best option is to jury-rig a regular hot dog bun by very carefully slicing off the sides to create flat surfaces of exposed interior crumb to griddle.
It's a compromise, for sure, but with lobster meat that's this wicked tasty, it's a compromise I can live with.
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