Faster! I'm Starving!: 100 Dishes in 25 Minutes or Less
Lobster RollsServes: 4Preparation time: 20 minutesCooking time: 2 minutesTime-saving tip: Don't heat the buns.If you can get your hands on some real lobster at a reasonable price, go for it. If not, don't be afraid of the term "imitation crab." I know it conjures up images of such infomercial fare as "Diamonoids" and "Genuine Faux Pearls," but "imitation crab" is still seafood. It tastes good on its own merits-not because when you close your eyes you can imagine you're eating something else."Lobster Rolls" are traditionally served on hotdog buns, a vestige of the recipe's humble beginnings before lobster was the delicacy it is today. Hotdog buns still serve this recipe well, as their very blandness allows the filling to dominate. But feel free to upgrade to rolls more to your taste.1 pound (2 cups) cooked lobster meat or imitation crab (Surimi)2 medium stalks celery1/4 cup mayonnaise2 tablespoons bottled lemon juice8 hotdog buns (see Mom Tip)1 tablespoon butterCut the lobster or crab into 1/2-inch pieces. Rinse and trim the celery and cut it into 1/4-inch slices.Put the lobster or crab, celery, mayonnaise and lemon juice into a large bowl and mix lightly. If the mixture seems too dry, add 1 to 2 tablespoons water.If the buns are not already precut, cut each one down the middle of the top, being careful not to cut through the whole way. If the buns are already precut, plan to serve them with the cut side facing up.Melt the butter in a large frying pan over medium-high heat and place 4 buns, cut side down, in the pan. Press down with a spatula and fry the buns about 30 seconds, or until lightly browned. Turn them over and brown the other side. Repeat with the other 4 buns when you're ready to serve seconds.Heap 1/8 of the seafood mixture into each bun and serve immediately.Mom Tip: Traditional lobster roll buns are cut down the middle of the top, rather than the normal cut through the side. My sister-in-law Sue Hagen, who lives on the New Hampshire coast, makes her own rolls so she can make the cut herself. But that step gets in the way of fast cooking.