2 lbs of lobster meat cut into ½" chunks
  (approximately 4 steamed lobsters - 1 ½ lbs each.
  I figure ¼ lb/person for lobster salad rolls on this size bun.)
¼ C celery, minced
½ T minced shallot
Herbes de Provence Aioli (recipe follows)
pinch of sea salt
black pepper, freshly ground, to taste
tender, leafy lettuce of your choice
8 hot dog buns - toasted or not

In a large mixing bowl, combine lobster meat, celery, onion, 2 tablespoons of aioli, salt and pepper, to taste. You can always add more aioli, if desired. Line the buns with some lettuce, fill with lobster salad and finish with a generous grating of black pepper. 

 

Note:

For ease in the kitchen, ask your fish market to steam, crack and split the lobsters. It saves time, eliminates some of the mess and you won't feel as guilty...Enjoy!

 
Herbes de Provence Aioli
Yield: 1 cup, approximately
2 eggs, room temperature (recipe uses 1 whole egg, 1 egg yolk)
1 C Herbes de Provence Extra Virgin Olive Oil
1 T lemon juice, freshly squeezed
pinch of pressed garlic
¼ t sea salt
black pepper, freshly ground, to taste

 

Directions
In the bowl of a food processor fitted with a steel blade, add whole egg and egg yolk and blend for about 5 seconds just to get the eggs together. Begin to add the oil. If the oil is added too quickly, it will not emulsify. Blend in the lemon juice, pinch of pressed garlic, sea salt and pepper to taste. Taste and correct for seasoning...Enjoy!

 

Note: 

Pressing 1 clove of garlic will enable you to use more if you like. Taste as you go for the desired result.