Cook It: Lobster Rolls

Serves: 4

Prep time: 2 hours

Cook time: 15 minutes

3 cups of chopped lobster claw meat (about 10 to 12 claws, which is softer and sweeter than tail meat)

1/4 cup vinaigrette salad dressing

1/2 cup finely diced celery

1/4 to 1/3 cup mayonnaise, more or less to taste

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

4 frankfurter (top-split) rolls

In a large bowl, combine the lobster meat and salad dressing, tossing to coat. Cover and refrigerate at least 2 hours.

Drain the lobster meat, discarding any excess dressing. Add the celery and mayonnaise and mix well, adding more mayonnaise if needed to moisten well. Season with salt and pepper. Set aside.

In a large skillet over medium heat, melt the butter. Add the rolls and toast, turning, until lightly browned on both sides.

Fill the rolls with the lobster salad mix.

-- Recipe adapted from Linda Greenlaw and Martha Greenlaw's "Recipes From a Very Small Island" (Hyperion)