EGG AND LOBSTER ROLLS
Prep Time: 20 minutes Cook Time: 20 minutes (for cooking lobsters, eggs and toasting bread)
Serves: 8 2 lobsters, cooked and shelled, chilled, and cut into bite-size pieces 6 large hard-boiled eggs, peeled and chopped 1 cup (250 mL) mayonnaise 1 tsp (5 mL) lemon juice 1 stalk celery, finely diced 1/4 cup (60 mL) chopped celery leaves 2 tbsp (30 mL) chopped tarra- gon or dill 1 tbsp (15 mL) capers, chopped Salt and pepper to taste 8 small dinner rolls, split on top 1 tbsp (15 mL) unsalted butter, melted 1 head butter lettuce (optional)
1. In a bowl, combine the lobster meat, eggs, mayonnaise, lemon juice, celery, celery leaves, tarragon, and capers. Fold together gently to mix well. Season with salt and pepper.
2. Butter the dinner rolls and toast until golden and warmed through. Transfer the rolls to a serving plate. Put some lettuce (if using) in each roll and divide the egg-lobster mixture among the rolls.