While I LOVE Louisiana crawfish, they will soon be out of season. Not to fret. A great substitution in my book is lobster. Lobsters in Louisiana? Well, it’s not the whole lobster---just the tail---from Maine where lobsters are plentiful. Sometimes I just want to walk on the wild side and try something different and lobster tails are just the thing with which to make a cool treat for casual summer dining. LOBSTER SALAD

• Makes 4 servings
• 2 (10-ounce) lobster tails (thawed if frozen)
• 1 teaspoon Kosher salt
• ½ cup finely chopped celery
• ¼ cup finely chopped green onions
• ¾ cup mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons fresh lemon juice
• Salt and cayenne pepper to taste
• 2 tablespoons chopped parsley leaves
• Avocado halves (optional)

Fill a medium-size saucepan with 3 cups water and add the Kosher salt. Bring to a gentle boil. Add the lobster tails and cook for 8 minutes. Drain and cool. When cool enough to handle, remove the tail meat from the shell and coarsely chop. Combine the celery, green onions, mayonnaise, mustard and lemon juice is a bowl. Add the lobster meat and toss to coat evenly. Season to taste with salt and cayenne pepper. Cover and chill for 1 hour before using. To serve, spoon the lobster mixture on salad greens or into avocado halves. For another taste treat, try our sashimi grade yellow fin tuna. It’s great for making sushi but I also like it grilled with anchovy butter.