1. Prepare lobsters. While lobsters cook, place peas in a large bowl. Using a potato masher or the back of a fork, mash the peas coarsely — some of the peas should remain whole.

2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, mustard,sugar, salt, and pepper until emulsified. Add peas to dressing and stir to combine.Set aside.

3. Add celery, scallions, and shallot to the large bowl. When the lobster is done cooking, remove the meat from the shell and chop coarsely; there should be about 3 cups. Add to the celery mixture and stir to combine. Add reserved dressing to lobster mixture and mix to distribute.

4. Cover and chill lobster salad until ready to serve. May be prepared up to 2 days in advance. Just before serving, taste and add additional salt if desired.

5. Toast hot dog rolls under a broiler. Spoon lobster salad into hot dog rolls and serve immediately.

Source: fresh magazine July, August 2010