Lobster Rolls with Remoulade

Ingredients

• 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