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Recipe for lobster sliders

Food styling/Sheryl Julian; Wendy Maeda/Globe staff

Serves 4

To make these in advance, set the filled sandwiches on a platter, cover with paper towels, wrap the platter in plastic wrap, and refrigerate. Let them sit at room temperature for 15 minutes before serving.

1pound cooked lobster meat, cut into ¼-inch pieces
2stalks celery, finely chopped
½cup mayonnaise
Squeeze of lemon juice
Salt and pepper, to taste
8soft, eggy slider rolls, dinner rolls, or brioche buns
Extra mayonnaise (for the rolls)
4leaves red or green leaf
lettuce, cut up
2tomatoes, thinly sliced

1. In a bowl, combine the lobster, celery, mayonnaise, lemon juice, salt, and pepper. Stir well.

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2. Cut the rolls in half. Spread the cut sides with mayonnaise. On the bottom halves, divide the lobster salad and top with lettuce and
tomato. Cover with the top halves. Sheryl Julian

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