Lobster rolls
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This menu brightens the senses and pleases the palate. A lobster roll, filled with associations of summer, flecked with capers and seasoned with lemon juice, does the trick.
Serve it with oven-roasted sweet potato wedges, which are easier than they sound: Slice a potato and roast it while you prepare the rest of dinner. A salad of sliced cucumbers, tomatoes and red onion comes together easily. A cold white wine or crisp beer rounds things out nicely.
Gently mix the lobster meat, lemon juice and mayonnaise in a bowl. Fold in the capers, celery and pepper to taste.
Heat the rolls in the oven with the sweet potatoes until warmed through, 3 to 5 minutes.
Cut each roll in half and spoon the lobster salad between the warm halves and add a few leaves lettuce to each.
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