Being a New Englander, I often get a craving for lobster rolls in the summer, even though we might be in another part of the country where lobster doesn’t exist. Argentine shrimp tastes surprisingly like lobster and its much cheaper and readily available. For the real deal, use New England hot dog rolls, which are split down the middle and are flat on each side. These are cooked in butter until golden brown and add a rich favor to the rolls.

Makes 4 rolls

Ingredients:

• 1 lb cooked Argentine shrimp, peeled and deveined
• New England hot dog rolls
• Butter
• Mayonnaise
• Old Bay seasoning
• Additional salt and pepper to taste

Preparation:

Make sure shrimp are dried well with paper towels. Chop coarsely. Put into a bowl. Add mayonnaise until coated, then sprinkle with Old Bay, mixing and tasting as you go. Add additional salt and pepper if desired. Slather hot dog rolls with butter and sauté in a skillet until each side is golden brown. Scoop shrimp mixture into the rolls, and serve with potato chips and pickles.