Every summer, I go to Maine for a long weekend.  I’ve done this since the year I was born, and my parents did this with their families growing up.  It’s what we Quebecois do in the summer – drive to the nearest beach, get some sun and eat seafood.

This summer when I drove up to Maine, I had three foodie goals in mind in the spirit of traditions: beach pizza, boardwalk fries and a lobster roll.  Unfortunately, I didn’t get a chance to make it to the lobster roll shack and have had this craving ever since.

While at the grocery store Saturday, I saw New England-style hot dog buns with the top split.  In Quebec, where I grew up, all the hot dogs are top split, but after moving to the USA in the late 80s, I quickly discovered that hot dogs are mostly side split with crust on all around.  When I saw the New England-style buns, I just knew I’d be taking advantage of them by filling them with decadent lobster salad.  Here’s how simple and quick it is to make lobster rolls.

Ingredients:

• ¼ cup chopped celery
• 4 Tbsps. good quality mayonnaise
• 1 tsp. lemon juice
• 1 heavy pinch each, salt and pepper
• 2 small lobster tails, cooked and roughly chopped
• 2 New England-style hot dog buns
• 2 tsps. room-temperature butter

Directions:

1. In a medium bowl, combine the celery, mayo, lemon juice and salt and pepper.  Add the lobster meat and gently coat the meat with the mayo mixture using a fork.
2. Heat a non-stick skillet over medium-high heat.  While the skillet is heating up, butter the crustless sides of each hot dog bun.  Add the buns to the hot skillet and grill each buttered side to a deep golden brown.  Remove from the skillet and open up each bun.
3. Divide the lobster salad into two portions.  Scoop each portion into a bun and pack in tightly using the back of the fork.

Makes two lobster rolls.

Notes:  Cooked lobster tails can be found in the seafood section of your local grocery store.  If you can’t find cooked lobster tails and don’t feel like cooking some, you could replace with canned lobster meat or even with lump crab meat.