📖 Instructions

1. First things first: Get your lobster. If you're buying pre-cooked, make sure it's high-quality. If you're cooking your own (which sounds way more impressive!), make sure to cook it properly – no one likes rubbery lobster. Oh, and don't overcook it!.
2. Okay, now let's tackle that amazing anniversary celery salad. Wash and chop 2 cups of celery into 1/4-inch pieces. (Yes, it is tedious, but it makes a difference, trust me.)
3. In a big bowl, combine the celery with 1/4 cup mayonnaise. I'm not kidding, it's seriously delicious. Season generously with salt and freshly ground black pepper. A teaspoon of celery seed would be a nice touch, too! This salad is the unsung hero of this dish, don't skimp on the celery!
4. Finely chop 1/4 cup fresh tarragon leaves—or substitute with parsley if that’s what you have on hand. (I know, I know...fresh herbs. Fancy! But they really do elevate this dish. If you can do it, do it.) Stir the tarragon into the celery and mayonnaise mixture.
5. And finally, the rolls! Get your lobster meat. I'm personally a fan of the classic New England lobster roll – that's butter toasted hotdog rolls, but you can use whatever suits your fancy! Toast the rolls lightly to give them a nice crispy texture—but don't burn them!
6. Okay, the lobster. Gently toss it with 2 tablespoons of mayonnaise to moisten it up but don't overdo it. Make sure to gently mix it and do not break the lobster meat.
7. Now we stuff those rolls like we mean it! Pile that delicious lobster generously into each toasted roll, top it off with the beautiful celery salad, and give it a little extra pepper if you like.
8. And there you have it! Elegant, delicious, and relatively easy. If you messed up, just add more butter. We won't tell anyone. Just don't overcook that lobster.