Nothing says goodbye to summer like having one more succulent lobster roll. Creamy, tangy lemon touched tender briny lobster with the fresh crunch of celery on a hot-buttered crisp roll… mouth-watering.

Makes 2 servings

• 3 (1.25 lb each) chicken lobsters, steamed and de-shelled
• 1 1/2 T olive oil mayonnaise
• 2 tsp fresh lemon juice
• 1 rib of celery, halved and thinly sliced
• black pepper to taste
• 2 T salted butter
• 2 regular split top hot dog rolls

Chop the lobster tails and claws into bite size pieces. In a medium bowl, combine chopped lobster, lemon juice, mayonnaise, and celery. Stir well. Season with black pepper. Refrigerate until ready to use. In a skillet on medium high heat, melt the butter. Open the hot dog rolls and add them face down.  Brown until golden. Remove hot rolls to a plate and fill with lobster salad. Serve immediately.