Maine Coast Lobster Rolls

• 1 pound cooked lobster meat
• 4 stalks crisp, cold celery
• 1 to 1 1/4 cups Hellmann's mayonnaise
• 6 hot dog rolls, top-sliced (not side-sliced)
• Paprika (optional)
• Capers (optional)
• 4 tablespoons butter, melted (optional)

1. Cut the lobster into 1/2-inch pieces and place in a bowl.
2. Chop the celery into medium-fine pieces and stir into lobster.
3. Stir in just enough mayonnaise to coat the lobster mixture.
4. As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter.
5. Otherwise, toast them on both sides under a broiler.
6. Add the lobster salad and sprinkle with paprika and a few capers.

lobster, stalks crisp, mayonnaise, hot dog rolls, paprika, capers, butter

Taken from cooking.nytimes.com/recipes/8995 (may not work)