Ingredients

2 tbsp sea salt, plus additional to taste
2 cups fresh lobster meat, chopped into bite-sized pieces
½ cup celery, chopped
6 tbsp nonfat plain Greek yogurt
Ground black pepper, to taste
4 hotdog buns, toasted

Directions

Fill a large stockpot with water and stir in salt.

Bring water to a boil. Add the lobster meat to the stockpot and cook, stirring constantly, for about 5 minutes until tender. Drain and pat lobster dry.

In a medium-sized bowl, combine the lobster meat, celery, and Greek yogurt.

Season with salt and pepper if needed and stir to mix.

Cover and refrigerate for at least 30 minutes.

Scoop even amounts of the lobster salad into each hotdog bun and serve.

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