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)
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!