Prep. time: 10 minutes
Cooking time: 15-18 minutes

 Seafood lovers rejoice! Lobster have arrived for a limited time - catch this Atlantic favourite while you can.

This traditional Maritime dish is made with Gaspé Peninsula lobster, creamy mayonnaise, celery, and served in a traditional white bun. It makes the perfect grab and go lunchtime treat, but don’t forget the kettle chips and dill pickle!

Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

1. Fill a pot about quarter full with fresh water and bring to a boil.
2. Add sea salt; about ½ cup salt for each 3.8 l (one gallon) of fresh water.
3. Drop the lobster into the boiling water and cover. Bring to a boil.
4. Simmer for 15 (male) to 18 minutes (female) per pound.
5. When the lobster’s cooked, taken it out of the pan and put it in a bowl of salted ice water (30g / 1 oz salt for each one l (one gallon) of fresh water) for 5 minutes. Drain.
6. Remove the meat from the lobsters, chopping any large chunks into bite-size pieces.
7. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, and salt and pepper to taste.
8. Toast the rolls in the oven or in a pan.
9. Fill each roll with a salad leaf and the lobster salad. .