Lobster Rolls

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

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  3/4 cup finely chopped celery with leaves
  
  


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  1/2 cup mayonnaise
  
  


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  1/4 cup thinly sliced fresh chives
  
  


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  1 Tbs. finely chopped fresh tarragon
  
  


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  1 Tbs. fresh lemon juice; more to taste
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1-1/2 lb. (4 cups) cooked lobster meat
  
  


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  6 hot dog rolls, preferably New England-style split-top rolls
  
  

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.