Classic Maine Lobster Roll

Combine the lobster, celery, mayonnaise, lemon juice, and salt and pepper into a small bowl. Mix well and refrigerate for at least an hour or for up to two days.

When ready to serve, melt the butter over medium heat and toast the rolls on all sides in the butter. If the rolls aren’t already sliced, slit them lengthwise across the top. Fill with the lobster mixture and garnish with chopped chives. Serves 2.

Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.