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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.

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3. Fill the rolls with lobster meat.

 Sheryl Julian

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