Lobster Rolls

This is one of those quintessential New England dishes, right up there with clam chowder (or, chowdah, depending on where you grew up). Vanessa has been putting in some fairly serious time in the kitchen lately; she killed a lobster special for the making of this sandwich. It was delicious, you wouldn't know it had been made with lighter, healthier ingredients.

5 tablespoons canola mayonnaise
¼ cup celery, finely chopped
3 tablespoons onion, minced
2 tablespoons whole milk Greek-style yogurt (such as Fage)
1 ½ teaspoons dill, chopped
½ teaspoon kosher salt
⅛ teaspoon cayenne
1 lb. cooked lobster meat, cut into bite-sized pieces (about three 1.5-pound lobsters)
2 tablespoons butter, melted
8 hot dog buns
8 Bibb lettuce leaves

Combine first 7 ingredients in a medium bowl, stirring well. Add lobster to mayonnaise mixture; toss. Cover and chill 1 hour.

Brush butter evenly over cut sides of buns. Heat a large skillet over medium-high heat. Place buns, cut sides down, in pan; cook 2 minutes or until toasted. Line each bun with 1 lettuce leaf; top with 1/3 cup lobster mixture.