Lobster Rolls

By JeanAnn

Ina Garten's lobster Rolls:
A very famous restaurant near East Hampton (I’m sure it has a name, bit no one knows it) advertises “lobster roll” for “lunch,” so it’s alternately called “Lobster Roll” or “Lunch.” It’s the essence of lunch on the beach even though it’s not even on the beach. With this recipe, you can make this treat at home. If lobster is too expensive or unavailable, use lump crabmeat or boiled shrimp instead.

Ingredients

• 3/4 pound cooked fresh lobster meat, diced
• 1/2 cup good mayonnaise
• 1/2 cup finely diced celery (1 1/2 stalks)
• 1 tablespoon capers, drained
• 1 1/2 tablespoons finely minced fresh dill
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 8 French Brioche rolls (Whole Foods)

Preparation

Step 1

Combine the lobster, mayo, celery, capers, dill, salt and pepper. Fill each roll and serve.