Lobster roll hot dog with lemon aioli

Lemon aioli: mix mayo, lemon zest, lemon juice, a little garlic powder and chives.

Press the lobster tails shell-down between two towels to crack, snip under the underside shell with scissors and remove the meat.

Warm the melted butter without letting it simmer and add a smashed garlic clove. Poach the tails, mostly covered by butter, a couple of minutes; a chopstick through each tail keeps it straight.

Cook the tails to about 130 to 135 degrees.

Cool the lobster on a rack, then cut into small bites sized for the bun.

Mix the lobster with a little mayo, a little Dijon, lemon juice, diced green onion, more chives and a pinch of celery salt.

Roll the hot dogs in a little oil in a hot pan for good color until they start to burst; add a little water and shake the pan, five to six minutes in all.

Cook to an internal 140; at 115 they are not warm enough.

Spread lemon aioli in a buttered, colored top-split brioche bun, add the dog and top with the lobster salad.