Although my favorite sandwich of all time is lobster salad ”“ made with real mayonnaise and minced cucumbers ”“ my favorite hot sandwich would have to be the recipe that follows. Resembling lobster Thermidor both in appearance and taste, this hearty and flavorful catch of New England has picnic written all over it.

 Warm Lobster Thermidor Rolls

1 pound cooked lobster meat, chopped

1 tablespoon butter or margarine

1 teaspoon dried tarragon

1/2 teaspoon dried, snipped chives

1/4 cup milk

1 teaspoon Dijon-style mustard

1/4 cup parmesan cheese

Salt and black pepper to taste

1 cup plain yogurt

Juice and grated rind of 1 lemon

4-6 hot dog rolls, toasted

Shredded lettuce, optional

In a large skillet, over medium heat, add lobster, butter, tarragon and chives. Stir and cook until lobster is heated through. Blend in the milk and mustard. Continue cooking and stirring until most of the milk has been absorb-ed, about 3-5 minutes. Add the parmesan cheese, and season to taste with salt and pepper. Meanwhile, whisk together the yogurt, juice and grated rind of the lemon in a small bowl.

To serve, layer some shredded lettuce in the bottom of each roll and equally divide the cooked lobster mixture. Drizzle lemon-flavored yogurt dressing over the top of each, and serve immediately.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.