Lobster rolls

• cooked lobster↗500g g
• mayonnaise↗5 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• celery↗2

  sticks, stringed and diced

• of cayennesmall pinch

  small pinch plus extra to serve

• melted butter1 tbsp tbsp
• good-quality hot dog buns↗6

  (brioche if you can get them)

• snipped chives

  (optional)

• good-quality potato crisps↗

  to serve

• gherkins

  to serve

Step-by-step instructions

1. 1

   Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)

2. 2

   Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.

3. 3

   To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.