Serves: 4

2 lb freshly boiled and shelled lobster. (See how to boil lobsters here)
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 stalk celery very finely chopped
4 toasted brioche buns or hot dog style buns.
Salt
Pepper
chives or tarragon.

• preparation

Boil fresh lobsters, see details below and then take all the meat out of the tail shell, claws, and knuckles. Avoid the frozen version as it can be somewhat chewy.

Wash the celery, and chop it up into small little pieces. Then roughly chop up the lobster meat into bite sized pieces, the chunkier the better.

Mix the chopped lobster meat with the mayonnaise, finely chopped celery, lemon juice, salt and pepper into a bowl and mix thoroughly. Taste the lobster filling and adjust the seasoning as needed.

Get your lobster roll buns ready. Top the rolls/bun with a heaping portion of lobster. Garnish the lobster roll with some freshly chopped chives or tarragon. The lobster rolls are best served immediately, though you can easily make the lobster filling ahead of time and keep it in the fridge for a day or two, then assemble sandwiches as needed.

How long do I boil lobster for?
As a rule of thumb you want the pot to be large enough to completely cover the lobsters with at least 2 inches of water.
In a large Bring the water to a boil and add about 1 tbsp of salt per liter of water, better yet use fresh seawater for best results.
Add the live lobsters to the boiling water and then bring the pot back to a boil as quickly as possible. Reduce the heat to a simmer, and cook the lobsters for 10 to 12 minutes.


As a general rule of thumb you should boil lobster for 7 minutes per pound. This is based on the lobster size though and not the combined total weight. So if you are cooking 1.5 lb lobsters you should simmer them for about 11 minutes, if you are cooking 2 lb lobsters 14 minutes and so on.

Serves: 4

One (15-ounce) can no-salt-added chickpeas, drained and rinsed
2 medium carrots (6 ounces total), scrubbed
1/3 cup vegan mayonnaise
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
2 teaspoons ume plum vinegar, plus more to taste
2 teaspoons dulse seaweed flakes
1 teaspoon celery seeds
Fine salt
8 teaspoons olive oil
8 slices sourdough or other sandwich bread
4 slices nondairy cheese

• preparation

Position a rack in the middle of the oven and preheat to 375 degrees.
In a large bowl, use a fork to coarsely mash the chickpeas.
Using the fine side of a box grater, shred the carrots. Add them to the bowl with the chickpeas. Add the vegan mayonnaise, dill, mustard, vinegar, dulse and celery seeds, and stir to thoroughly combine. Taste, and season with more vinegar and with salt, if desired.
Build the sandwiches on a large sheet pan: Brush 1 teaspoon of the olive oil on one side of each of the bread slices, and arrange the slices oil side down. Top half of the slices with a slice of vegan cheese and about 1/2 cup of the chickpea mixture. Top the sandwiches with the remaining bread slices, oil side up.
Bake for about 10 minutes, flipping the sandwiches halfway through, or until the bread is golden brown and the cheese is starting to melt. Serve warm.

* Substitutions:

Chickpeas: cannellini, navy or other white beans
Canned beans: 1 1/2 cups home-cooked beans
Ume plum vinegar: rice vinegar, preferably unseasoned
Dulse flakes: any other seaweed flakes (nori, wakame or a blend), or omit
Celery seeds: dill seeds

Serves: 4

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-style deli coleslaw
4 (1-ounce) Swiss Cheese

• preparation

Heat oven to 350°F.
Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Serves: 6

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

• preparation

Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves.
Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula.
Cut sandwiches in half; wrap each tightly in plastic wrap.
Can be made 1 day ahead. Refrigerate.