Maine-Style Lobster Sandwiches

Ingredients:

• 250 g ready lobster meat
• Half a medium cucumber, peeled, seeded and finely diced
• 1/4 cup mayonnaise
• 0.5 tbsp fresh tarragon
• 2 short green onions, thinly sliced
• 2 - 3 New England-style hot dog buns
• 2 - 3 tbsp (45 g) butter, softened
• Pickles and potato chips for serving

Preparation:

1. Make lobster salad.
   
   If cooking live lobsters, steam or boil them and cool to room temperature. Use a cleaver to split the claws, phalanges, and tails and remove the meat. Remove the cartilage and intestines. Cut the meat into 1.5 cm cubes. You can scoop out all the meat from the shells or freeze the shells with the remaining meat and use them later for soup or broth.
2. Place the sliced ​​cucumber in a colander for at least 5 minutes to drain excess liquid. Mix the lobster meat, cucumber, mayonnaise, and tarragon. Add the green onions. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
3. Heat a large, heavy skillet (30–35 cm in diameter) over medium heat. Lightly butter both sides of each bun, place them in the skillet, and toast for 2 minutes until golden brown. Then flip the buns over and toast the other side. Alternatively, you can toast them in a broiler.
4. When the buns are done, fill them with chilled lobster salad. Place each sandwich on a piece of paper or a plate and serve with pickles and potato chips.
   
   Chardonnay wine pairs well with this dish.