For the lobster salad:
16 ounces cooked lobster meat, diced
1/2 cup non-fat mayonnaise
4 canned artichoke hearts, rinsed and chopped
salt and pepper to taste

For the rolls:
4 hot dog buns
4 lettuce leaves, green leaf, bibb or romaine, shredded

In a mixing bowl, combine the lobster, mayonnaise, artichoke hearts, salt
and pepper. Fill each bun with shredded lettuce and 1/4 of the lobster
mixture. Cut the rolls in half on the diagonal and serve.