Lobster Rolls with Remoulade

Remoulade

• 3 cups (750 ml) celery root, peeled and cut into thin julienne
• 1/2 cup (125 ml) mayonnaise
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) chopped fresh tarragon
• 1 teaspoon (5 ml) capers, drained and finely chopped
• 1 teaspoon (5 ml) Dijon mustard
• ½ clove garlic, finely chopped
• 1/4 teaspoon (1 ml) Tabasco sauce, or to taste
• Salt and pepper

Lobster Roll

• 4 hot dog buns, toasted
• The meat of 2 cooked lobsters, cooled and cut into chunks