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Lobster rolls

Serves 4.

1 to 1 1/2 pounds cooked lobster meat (knuckles and claws), cut into 1-inch pieces

4 tablespoons mayonnaise

1/2 teaspoon distilled white vinegar

White pepper, to taste

4 hot dog rolls (top-split)

1 tablespoon butter, melted

1/3 head iceberg lettuce, shredded

1. In a bowl, combine the lobster meat, mayonnaise, vinegar, and pepper.

2. Brush the sides of each hot dog roll with butter. Place the rolls, buttered side down, in a flat skillet over medium heat. Cook for 2 minutes or until golden brown. Turn the roll over and brown the other side.

3. Stand the rolls on 4 salad plates. Line the bottom of each roll with a bed of shredded lettuce. Divide the lobster evenly among the rolls.

Adapted from Cooke's Seafood

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