Directions
Early in the day, cook the lobsters. Drain and allow to cool. Remove the 
lobster from its shell and cut into bite-sized chunks. Mix together the 
mayonnaise, Worcestershire, green onions, relish and red pepper. 
Gently mix the lobster chunks with the mayonnaise mixture, adding more 
mayonnaise if the mixture seems too dry. Taste and season with a bit of salt 
and pepper if you think it needs it. 

Cut rolls lengthwise, butter the inside surfaces and toast under the broiler if you like.
Place a bit of shredded lettuce in each roll and divide the lobster filling between each 
of the two baguettes. Serves two.
 
Note: This is a quintessential Nova Scotia summer meal. Do not, I repeat, do not use frozen, canned lobster for this. Buy whole lobsters cooked in the shell or bring home live ones and cook them yourself early in the day or the day before so they’ll be cold by the time you make these rolls.