Chef Vinny Oliveri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Maine-style lobster roll.

Ingredients:
One, 2 lb. to 2 & 1/4lb. steamed lobster
½ small red onion thin sliced
3 ribs celery cut in half lengthwise, sliced thin on a bias
¼ bunch chopped chives separated (1/2 for the mix, ½ for the garnish)
2-3 heaping tbs mayonnaise
Juice of ½ lemon
1 tsp Old Bay seasoning
1 tsp sea salt
Couple cracks of fresh black pepper
4 top slice hot dog buns
1 tbs butter

Directions:
Remove claws and tail from body of lobster over a mixing bowl, catching all liquids.

Begin cracking claws by placing a towel over the claws. Use the back of a chef knife to crack claws. Remove meat from claws and place in a clean mixing bowl.

Cut tail in half, remove meat from tail and place in mixing bowl.

Gently tear lobster meat leaving large chunks.

Add sliced vegetables, mayonnaise, lemon juice, herbs and spices to lobster meat. Mix gently, trying to avoid further breaking up the meat. Place lobster salad in refrigerator while you toast the buns.

Bring a flat pan or griddle pan up to medium high heat.

Cut a thin slice off the sides of each bun. Exposing an open area for toasting. Butter cut side of bun and place on cooking surface for 1-2 minutes on each side. Monitor well to avoid burning.

Remove buns from heat and stuff with lobster salad.

Garnish with chopped chives.