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    Recipe for lobster rolls

    STYLING BY SHERYL JULIAN AND VALERIE RYAN; CHARLIE MAHONEY FOR THE BOSTON GLOBE

    Serves 4

    1pound cooked lobster meat,
    coarsely chopped
    2stalks celery, finely chopped
    4tablespoons mayonnaise, or more
    to taste
    Generous squeeze of lemon juice
    Salt and black pepper, to taste
    Pinch of cayenne pepper
    4top-loading hot dog rolls
    2tablespoons butter, melted

    1. In a bowl, combine the lobster, celery, mayonnaise, lemon juice, salt, black pepper, and cayenne. Stir well and taste for seasoning. Add more salt and black pepper, if you like.

    2. Brush the cut sides of the rolls with butter. On a griddle or in a cast-iron skillet, brown the rolls for 2 minutes or until they are golden on the undersides. Turn and brown the other sides.

    3. Fill the rolls with lobster meat.

     Sheryl Julian