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Recipe for lobster rolls

Lobster rolls at the home of Sheryl Julian in Watertown, MA on June 19, 2013. (Food styling/Sheryl Julian and Valerie Ryan)

Sheryl Julian and Valerie Ryan/Food styling

Serves 4

1 pound cooked lobster meat, coarsely chopped

2 stalks celery, finely chopped

4 tablespoons mayonnaise, or more to taste

Generous squeeze of lemon juice

Salt and black pepper, to taste

Pinch of cayenne pepper

4 top-loading hot dog rolls

2 tablespoons 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.

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3. Fill the rolls with lobster salad.  

Sheryl Julian

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