A fearless guide to grilling, shucking, searing, poaching, and roasting seafood.
- 12 ounces cooked lobster meat, chopped
- 4 tablespoons finely chopped celery
- 2 teaspoons lemon juice
- 4 tablespoons mayonnaise
- 4 New England–style hot dog rolls
- ¼ teaspoon cayenne pepper
Toss the lobster with the celery, lemon juice, and mayonnaise in a small bowl. Refrigerate until ready to serve.
Butter the outside of the rolls. Heat a skillet over medium heat and toast the rolls until golden, 1 to 2 minutes per side.
Spoon the lobster salad into the rolls, and dust with cayenne pepper. Serve immediately.
About this recipe
"You might serve this with a chilled dry rosé when your great-aunt comes to visit. You can gussy it up by giving the sandwich a lettuce ruffle." -- Jennifer Trainer Thompson in Fresh Fish. Photography by Keller and Keller.