Lobster Roll

1 4-ounce lobster tail, cooked, cooled, and diced

1 rib celery, finely diced

1-1/2teaspoons chopped fresh chives

1 teaspoon fresh lemon juice

1/8 teaspoon Old Bay seasoning

2 tablespoons mayo (more or less to taste)

Toss all ingredients together. Place in a little container and refrigerate for an hour or more to meld the flavors. Serve on a split-top lobster roll. If you can’t find one, then toast a hotdog bun and use it, that’s how we do it in the Mississippi Valley.

This is particularly good with a side of Warm Bacon Coleslaw. You can find that recipe here.