Lobster roll

This landmark restaurant has been dishing up seafood on the pier since 1980, and the lobster roll is one of the most popular dishes on the menu.

SERVES: 4 TAKES: 30 MINS INGREDIENTS

2 Maine lobsters (around 680g each), or 450g lobster meat

3 tbsp mayonnaise

1 celery stick, finely diced

85g capers, drained

2 chives, finely chopped, plus extra for sprinkling

4 New England-style split-top rolls, or soft white hot dog buns melted butter, for brushing

METHOD

Boil a large pan of lightly salted water, then cook the lobsters on a rolling boil for 6 mins until the shells are bright red.

Scoop the lobsters out of the pan and set aside to cool. Break open the shell with a lobster cracker (or nut cracker), then remove the meat from the claws and tail, being careful to pick out any pieces of shell. Roughly chop the tail meat, keeping it in larger chunks.

Tip the the lobster meat into a large bowl and mix with the mayonnaise, celery, capers and chives. Season to taste.

Lightly toast the rolls on a griddle pan (or under a grill), then generously brush the insides of the rolls with the melted butter. Top with the lobster mix, sprinkle over some more chives and serve.