Step 1

Sweat the lobster mushrooms with the oil and salt on medium high heat for 10-15 minutes, or until they’ve released their water and are staring to brown.

Step 2

Add the garlic and smoked paprika to the pan, stir for a minute, then transfer the contents of the pan to a bowl, scraping to harvest the residual oil. Cool the mushrooms.

Step 3

When the mushrooms are cool, mix them with the lobster salad ingredients, Taste and season the mixture repeatedly until you're happy with the flavor. Pay attention to the video here as I go over some options.

Step 4

Serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side. You can also gently warm the buns and cut a V out of the top as shown in the video.

Step 5

Just before serving generously season the lobster salad with cut chives.

Step 6

The mushroom salad will last for 4 days in the refrigerator.