New England Lobster Rolls

2 tablespoons mayonnaise 2 tablespoons minced celery 1 ½ teaspoons lemon juice 1 teaspoon minced fresh chives teaspoon table salt

Pinch cayenne pepper 1 pound cooked lobster meat, tail meat cut into ½-inch pieces and claw meat cut into 1-inch pieces 2 tablespoons unsalted

butter, softened

6 New England-style

(top-loader) hot dog buns 6 Bibb lettuce leaves

Instructions: Whisk mayonnaise, celery, lemon juice, chives, salt and cayenne together in a large bowl. Add lobster meat and gently toss to combine.

Place 12-inch nonstick skillet over low heat. Butter both sides of the buns and season lightly with salt to taste. Place buns in skillet 1 buttered side down; increase heat to medium-low, and cook until crisp and brown, about 2-3 minutes. Flip and cook on second side until crisp and brown, about 2-3 minutes. Transfer buns to large platter.

Line each bun with 1 lettuce leaf. Spoon lobster salad into buns and serve immediately.

Makes 6