Traditional Lobster Roll

There's nothing quite like an authentic traditional lobster roll. None of that hot butter, no lettuce and only a little mayo, mostly just the taste of pure lobster. It makes a great lunch, particularly for a picnic.

8 oz. cooked lobster meat, chilled
3 Tbsp mayonnaise
3 Tbsp celery, diced very finely
hot dog buns

The best buns to use are the kind that open at the top. They're commonly available here, but apparently not everywhere. In the States they are referred to as New England style rolls or Lobster Buns. We don't have any special name for them in the Maritimes.

Dry the celery off with a paper towel.

Chop lobster meat into bite-size pieces, draining all juices out. You can save the juice to use in place of water in chowder recipes.

Put lobster, mayo, and celery in a bowl, and mix well. Chill in refrigerator for 15 minutes. Don't rush this step - letting it sit for a few minutes helps the flavours mix better.

Lightly butter outsides of hot dog buns, and grill until lightly toasted. The grilling gives a crispy and soft mix with just a light taste of butter. This only works with the top-loading buns (that's why they're the best kind, obviously!)

If you can only get the side-loading kind of buns, you could try spreading the inside of the bun with butter, splitting it in two and grilling that. It will end up with a messier sandwich, but it's better than not trying one at all.

Lastly, spoon the lobster filling into buns, and serve with potato chips.

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