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.