You can’t drive far in New England without coming across a sign advertising lobster rolls. They are sold at beachside shacks as well as white tablecloth restaurants. To call this specialty a sandwich gives the wrong impression. It’s really a toasted hot dog roll that all but disappears under a mound of chunky lobster salad, made with just a little mayonnaise and seasonings. A leaf or two of lettuce usually lines the bun. This version is easy to prepare at home for your friends as a kickoff to the summer.

Ingredients:

Meat from 4 (1^1/4 pounds each) boiled lobsters, to yield approximately 20 ounces
Juice of 1 lemon
1/4 teaspoon grated lemon zest
2 tablespoons chopped fresh chives
1/3 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste
3 tablespoons butter
4 hot dog buns

Directions:

Chill the lobster meat for at least 1 hour. Cut into large chunks and place in a mixing bowl. Add the lemon juice, lemon zest, chives, mayonnaise, salt, and pepper. Mix gently and set aside.

In a heavy sauté pan melt the butter. Place the hot dog buns in the pan and cook until toasted, about 1^1/2 minutes per side. Remove from the pan and place each bun on a plate. Divide the lobster salad into four equal portions and fill each hot dog bun.

Makes 4 servings. For an authentic regional touch, look for “top-loaded” hot dog rolls that are slit on top, instead of on the side. These tend to be softer and less crusty than other hot dog rolls, giving them plenty of surface area for toasting and buttering. For another authentic touch, serve the lobster rolls on rectangular cardboard trays or in baskets just slightly larger than the rolls themselves.