I never buy lobsters. Alive is the only way to buy them, and very rarely are live lobsters available in Austin at a reasonable price. So when I saw them on sale for $5.99 a lb, I had to buy some. I snatched up four of the biggest lobsters they had, grabbed another four for my parents, and happily ran home to cook them up.

We ate two of the lobsters for dinner dipped in lemon butter and I chopped up the meat of the other two lobsters to make lobster rolls. I’m not going to give an exact recipe for this, because I don’t know exactly how much lobster meat I had, but this should get you started.

To make a lobster roll, you want to keep it really simple. First, dice the claw and tail meat. I think it’s good to leave the lobster in fairly big chunks so you know what you’re eating. Then dice up some celery. Celery is not the main ingredient, so add just enough to give it some crunch—maybe a rib or two. Then, add enough real mayonnaise (homemade would be great here, but NOT light mayo and definitely not miracle whip) to lightly coat the lobster and celery. Finish it off with some fresh lemon juice and maybe a touch of tabasco sauce. Taste and add salt and pepper if you like. Serve it on the best french bread roll you can find. You can toast the bread if that appeals to you and serve extra lemon wedges on the side.

If you are lucky like me and you are the only one in your household that is even remotely interested in eating a lobster roll, you can eat them for every meal until your lobster salad is gone. I think I was able to make five lobster rolls out of my lobster salad, which used the meat of two 3-4 lb lobsters.

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