Unless you're on the Maine coast, you're better off making lobster rolls than buying them. You can also serve the lobster salad in avacado halves.
4 1 1⁄2-pound cooked lobsters or 4 lobster tails or 1 1⁄2 pounds lobster meat
1⁄2 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 inner celery stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper
4 rolls, split and lightly toasted
Melted butter for brushing
Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and pepper to taste.
Brush cut sides of the rolls with melted butter and fi ll with the lobster salad.
from Recipes from the Road
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