For the lobster salad-
½ pound fully cooked lobster meat, cut into ½-inch dice
½ medium cucumber, peeled, seeded and finely diced
¼ cup mayonnaise
½ tablespoon chopped fresh tarragon
2 small scallions (green onions), thinly sliced
Kosher or sea salt
Fresh ground pepper

2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened

Pickles and potato chips as accompaniments

Place the cucumber in a colander for at least 5 minutes to drain excess liquid. Combine the lobster meat, cucumber, mayonnaise and tarragon. Add the scallions. Season with salt and pepper to taste. Cover with plastic wrap and chill for at least 30 minutes.

Preheat a large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place buns in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast other side. (You may also toast the buns under a broiler). After buns have been toasted, fill them with the chilled lobster salad. Garnish with pickles and potato chips. Serve at once.