Lobster Rolls

I got hooked on lobster rolls through our annual trip to Key West, and someday I hope to fulfill my lifelong dream of eating one on the Northeast coast, where they originated. Just kidding, that is not a lifelong dream of mine. That would be sad. 

We made them at home last week for a fun and festive twist on our 4th of July meal, and they were so simple, fast, and delicious. I bought cooked lobster, so obviously starting with a live one would increase the difficulty factor. Not to mention the fear factor.  You can buy cooked (fresh or frozen) lobsters at most good seafood counters.

Recipe (2 rolls)

• 1.5 lbs cooked lobster meat (preferably  claw and knuckle)
• 2 tablespoons mayo
• 1 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• Dash hot sauce
• S&P
• 2 tablespoons finely diced celery (optional)
• 2 hot dog buns or butter rolls
• Pinch butter

Slice the lobster meat into about 1-inch pieces. In a bowl, mix together the mayo, lemon juice, mustard, hot sauce, S&P, and celery. Don't over-mayo! Lobster is rich enough as it is. Mix the sauce with the lobster (you don't need to use it all, I had a pinch left over), then let sit in the fridge for about 10 minutes to marinate.

Turn on the broiler. Lightly butter the buns, then broil them sliced-side-up for a few minutes to lightly toast.  Fill with lobster salad and enjoy!