We had what a friend referred to as traditional lobster rolls last night. Buttered grilled hot dog buns holding freshly shelled lobster meat, with a touch of finely diced celery, lightly dressed with mayonnaise. Shredded lettuce serving as a base.

So many recipes for lobster salad abound. Some add spices. Others insist on the addition of tarragon or dill or lemon zest and juice. But, as with most things, simple is often best.

It adds to the pleasure when the traditional rolls are eaten outside on a balmy Cape evening in the happy company of close friends.