Remove all the meat from your steamed lobsters and cut into bite-size pieces. Reserve some of the tomalley to add into your dressing.** Cover and refrigerate.
Peel and grind your ginger (if you don't know how to do this, click the link and scroll down to see ginger grinding tools and instructions). Set aside.
To make the dressing:
Mix together your Vegenaise, ground ginger, salt, and tomalley (if using).
Mix in the chives. Taste and make any necessary adjustments. (I don't eat garlic, but I think it would make a nice addition to this recipe.)
To construct the salad:
Slowly add your dressing into your chopped lobster, stirring throughly until your ideal mixture is achieved (I had leftover dressing). Set aside while you toast your buns.
Pre-heat a grill pan. Butter both sides of your hotdog bun and place buttered side down onto the hot griddle. Cook until the buns are hot and nice grill lines have formed.
Abundantly fill your toasted lobster buns with lobster.
Top with scallions and devour!
Notes
*This is a vegan mayonnaise that I love! I think the flavor is better than regular mayonnaise. Look for it in your grocery store. Can't find it? Don't want to use it? No problem. Substitute your own mayonnaise. **The tomalley functions as the lobster's liver/pancreas/intestines. These act to filter out toxins. Because of this, there is concern over the safety of eating the tomalley. I leave it to you to decide what is best.
Recipe by at https://www.thescratchartist.com/lobster-rolls-ginger-scallions/