Lobster Roll

Ľ cup green onion tops and bottoms, chopped
Ľ cup finely diced celery
1 tsp. fresh lemon zest
1 Tbsp. fresh lemon juice
1 tsp. hot sauce
1⁄3 cup mayonnaise
Ľ tsp. dried tarragon
Ľ tsp. salt
Ľ tsp. black pepper
1 ˝-lb. lobster, boiled or steamed
1 Tbsp. butter
2 French bread pistolettes or Kaiser rolls
2 crisp lettuce leaves, washed

1. In a mixing bowl, combine green onions, celery, lemon zest, lemon juice, hot sauce and mayonnaise and stir to combine.
2. Season the mayonnaise mixture with the salt, pepper and dried tarragon and set aside.
3. Remove the body of the lobster from the tail. Crack the lobster tail and gently remove the meat from the shell.
4. Peel the top layer of the tail away, revealing the vein that runs along the top of the tail meat, and remove this from the tail meat.
5. Cut the tail meat into pieces and place them into a bowl.
6. Using nutcrackers, gently remove the meat from the lobster claws as well. Cut this meat into pieces as well and place them in a bowl with the tail meat.
7. Pour the dressing over the lobster meat and fold it gently to coat. Cover and chill for 30 minutes to an hour to allow the flavors to marry.
8. Split open the rolls and spread them with butter. Toast them in a preheated, 250-degree oven for three to five minutes or until golden.
9. Place a crisp lettuce leaf in each pistolette and stuff each with the lobster mixture. Enjoy!