Lobster rolls seem to just scream summer. And they scream it with lots of dollar signs.

So in an effort to have our summer and eat it too, I came up with this less costly alternative – a seafood salad with a rich mayonnaise sauce spiked with tangy capers and crunchy celery and red pepper.

Some people may roll their eyes at the inclusion of imitation lobster. But while it won’t fool anyone into thinking it’s the real thing when served on its own, it is totally respectable in a salad (not to mention cheaper and easier). Using real shrimp balances the salad out texturally, while smoked salmon lends a deliciously salty-savory flavor.

TANGY SEAFOOD SALAD ROLLS

Not in the mood for a bun? This seafood salad also is great over greens.

Start to finish: 15 minutes

Servings: 6

9 ounces cooked shrimp, shells and tails removed

8 ounces imitation lobster meat

8 ounces smoked salmon, finely chopped

1 red bell pepper, cored and diced

1 shallot, minced

3 stalks celery, finely diced

1 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon hot sauce

Juice of 1/2 lemon

2 tablespoons drained capers

Salt and ground black pepper

6 hot dog buns, toasted

Roughly chop the shrimp and lobster meat into bite-size chunks. In a large bowl, combine both with the smoked salmon. Mix in the red bell pepper, shallot and celery, then set aside.

In a small bowl, whisk together mayonnaise, Dijon, hot sauce, lemon juice and capers. Add to the seafood and mix well to coat. Season with salt and pepper. Spoon into the buns.