Lobster Rolls

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.

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