Lobster rolls are on roadside menus all throughout the Atlantic provinces in the summertime. Lightly buttered toasted rolls are deliciously overstuffed with sweet chunks of lobster tossed with capers and rémoulade sauce. Nothing wrong with that!

Serves 4

• 4 lobsters, cooked and shelled, chilled, and cut into bite-size pieces
• 1 cup (250 mL) mayonnaise
• 1 tsp (5 mL) lemon juice
• 1 stalk celery, finely diced
• ¼ cup (60 mL) chopped celery leaves
• 2 tbsp (30 mL) chopped dill
• 1 tbsp (15 mL) capers, chopped
• Salt and pepper
• 4 top-split hot dog rolls
• 1 tbsp (15 mL) unsalted butter
• 1 head butter lettuce

In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, celery leaves, dill, and capers. Fold together gently to mix well. Season with salt and pepper.

Place a large skillet over medium heat. Butter the hot dog rolls and place in the skillet. Toast until golden on each side. Transfer the rolls to a serving plate. Put some lettuce in each roll and divide the lobster mixture among the rolls.