1 lb. cooked lobster meat
1/2 cup minced celery
1/3 cup mayonnaise (I use Hellmann's)
2 1/2 tsp. fresh lemon juice
4 hot dog buns, split lengthwise about two-thirds
Melted unsalted butter for brushing
Minced fresh chervil for garnish
Lemon wedges for garnish
2 russet potatoes, each 8 to 10 oz.
2 quarts canola oil
Kosher salt and freshly ground pepper, to taste
In a bowl, gently stir together the lobster meat, celery, mayonnaise, lemon juice, salt and pepper. Refrigerate until ready to serve.
Preheat a griddle over medium heat. Brush the outside surfaces of the hot dog buns with butter. Place the closed buns on the griddle and cook, turning once, until browned, 2 to 3 minutes per side. Transfer to a platter.
Open the buns and fill them with the lobster salad, dividing evenly. Garnish with chervil and lemon wedges. Serve with the potato chips.
To make the Chips:
Using a mandoline, slice the potatoes paper-thin. Place in a bowl and add cold water to cover.
In a medium Dutch oven over medium heat, heat the oil to 300°F on a deep-frying thermometer. Drain the potatoes and dry thoroughly with paper towels. Working in batches, fry the potatoes until golden brown, 3 to 4 minutes. Using tongs, transfer the potatoes to a bowl and immediately toss with salt.