Superb Lobster Rolls

There are two churches of lobster roll, and this one belongs to the Maine side: cold lobster bound in mayo rather than warm meat swimming in butter. Pick the lobster meat into bite-size chunks, then fold it gently with mayonnaise, fresh lemon juice, finely chopped celery, and parsley.

The inner celery stalks and their pale leaves are the move here. They add cool crunch without overpowering the lobster, which should always be the star of the sandwich.

Don’t skip the short rest in the fridge. Those five to ten minutes let the lemon and salt seep into the meat so every bite tastes seasoned, not just dressed. Brush the split rolls with melted butter and toast them until the edges go golden and a little crisp before you pile the salad high.

Chef Tips

• Dress the lobster lightly. Too much mayo drowns the sweet, briny meat. Start with less and add more only if it looks dry.
• Toast the rolls cut-side down in butter in a hot skillet for a golden crust that holds up to the juicy filling.
• Keep everything cold until serving. Lobster salad is best chilled, and warm mayo turns greasy.

Variations

• Add a pinch of Old Bay or celery salt for a seasoned, boardwalk flavor.
• Brighten it with a squeeze of lime and a little diced chive in place of the lemon.
• Use split-top New England hot dog buns if you can find them, the classic vessel for the job.