Epic Lobster Rolls Recipe | James Beard Foundation

Ingredients

• Two 1 1/2-pound live lobsters (or 8 ounces store-bought cooked lobster meat)
• 1 small carrot, coarsely grated
• 1 small celery stalk, peeled and coarsely grated
• 1/2 small fennel bulb, trimmed and coarsely grated
• 6 medium pink radishes, trimmed and coarsely grated
• 1/2 cup mayonnaise
• 1 tablespoon small capers, rinsed, dried, and chopped
• 1 tablespoon minced cornichons
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons finely chopped chives
• 1 1/2 teaspoons finely chopped flat-leaf parsley
• 1 1/2 teaspoons finely chopped tarragon
• 6 dashes Tabasco
• Salt and freshly ground pepper
• 4 top-split brioche hot dog buns (or any high-quality hot dog buns)
• 4 thin slices (about 1/4 pound) prosciutto