Ingredients: Makes 3 medium or 2 large lobster rolls
2, 1.5-pound steamed lobsters
1/4 cup mayonnaise
Salt and pepper
2 or 3 New England-style rolls
Butter
Freshly squeezed lemon juice, for drizzling
Optional lettuce (though we mostly used it for color — traditional lobster rolls do not contain lettuce)

Directions:
Remove meat from lobsters. (The meat is in the claws and tail. Detach the claws and break open with a mallet to remove meat. Then, detach the tail by pulling it backward from the lobster. Slice down the middle of the underside of the lobster tail with a sharp knife, then break apart to remove the meat. You might need to rinse the top of the lobster meat to remove any unwanted insides.)

Then, in a bowl, break up the meat into bite-sized chunks. Combine lobster meat and mayonnaise. Season with salt and pepper, and set in the refrigerator to chill. Next, butter the sides of the rolls and toast in a pan. When rolls are toasted, remove from pan and stuff each with lobster. (Add lettuce if you’d like.) Drizzle with a squeeze of fresh lemon juice and serve immediately.