LOBSTER ROLL
Prepared in 15 minutes or less.

1½ lbs cooked lobster from your fishmonger or seafood market
4 tsp lite mayonnaise
¼ tsp dried tarragon 
¼ tsp chervil
¼ tsp thyme
¼ tsp garlic salt
¼ tsp celery salt
4 hot dog buns, toasted
½ lemon, juiced
¼ lbs unsalted butter
Salt and fresh pepper to taste
Chopped chives for garnish

Cut the cooked lobster into ½ inch pieces and place them in a mixing bowl.  Mix spices in a small bowl then set aside.  Melt the butter in a saucepan over medium heat.  Brush the insides of the hotdog buns with some of the butter then toast buns face down on a hot griddle or under a broiler.  Add lemon juice to melted butter in the saucepan and stir gently.

Spread 1 teaspoon each of lite mayonnaise onto each toasted bun.  Spoon equal amounts of lobster meat into each of the buns.  Drizzle the lobster meat with the lemon-butter mixture.  Sprinkle the spice seasoning mix to taste over the prepared lobster buns.  Garnish with a pinch of chopped chives.  Serve immediately with crispy sweet potato french fries.  Serves 4.

Option:  If you prefer a little texture or crunch, add 2 cleaned celery ribs, thinly sliced to cooked lobster meat and toss.  

If you prefer to pair wine with your lobster roll, select a wine with a little more acidity to balance it with the natural fat!  I like to keep to the classics for this one and suggest a Riesling or a white Bordeaux.