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One of the memorable things about summer vacations -- hopefully -- is the food.

Whether you grill it yourself on a beach or in a park, or stop by a local eatery for the blue plate special, you are likely to look back on each meal fondly.

The Lobster Roll, a seafood shack known for its namesake sandwich and big blue "lunch" sign, has patrons lined up out the door during summer months in the Hamptons on the East Coast. After three decades in business, it has become a landmark for tourists.

Restaurant owner Andrea Terry has teamed up with author Jodi Della Femina to share favorite summer recipes -- including a version of the famous Lobster Roll for home cooks -- in "The Lobster Roll (and Other Pleasures of Summer by the Beach) From the Famed Hamptons Restaurant Known as 'Lunch.' "

A Lobster Roll sandwich graces the cover. The cookbook includes 75 color photos that inspire cooking and a longing for a trip to the beach. At 144 pages, this small hardcover would be easy to slip into a suitcase.

The focus is simple family-style food throughout a full range of recipes. Many take advantage of seasonal food and coastal specialties, such as Bay Mussels in White Wine, and Strawberry-Rhubarb Pie.

Celery adds crunch to the following recipe for Lobster Rolls. It is important to drain the chopped celery before adding it to the lobster salad. Wrap it in a dry, clean towel or several paper towels, and place it in the refrigerator for 15 to 20 minutes, allowing the towel to absorb any excess moisture, the authors advise.

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Lobster Roll

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• 2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
• 1 cup chopped celery (from 3 to 4 celery ribs), drained
• 3/4 to 1 cup Hellmann's mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 6 hot dog buns

In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or as long as overnight) before serving.

Heat a large heavy skillet over medium heat. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns also can be toasted under a broiler.) When toasted, stuff them with the chilled lobster salad and serve immediately.

Makes 6 servings.

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Grilled Summer Fruit

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Devonshire cream, also called clotted cream, is a thickened cream made from milk that is gently heated until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. It is sold at food specialty stores.

Editor's note: A suitable substitute for Devonshire cream is creme fraiche.

• 1/2 cup honey
• 1/2 cup brown sugar, firmly packed, plus more for garnish
• 1 teaspoon pure vanilla
• 1/2 cup balsamic vinegar
• 3 ripe peaches, pitted and halved
• 3 ripe white peaches, pitted and halved
• 3 ripe nectarines, pitted and halved
• 6 thick pineapple slices
• 3/4 to 1 cup Devonshire cream

Heat a gas grill to medium-high or light a charcoal grill until the embers are glowing.

Meanwhile, in a small bowl, whisk the honey, 1/2 cup brown sugar, the vanilla and vinegar. Soak the fruit in the mixture for 10 to 15 minutes, then transfer the fruit to the grill, brushing the remaining marinade on the fruit as it cooks (turning once or twice), for 4 to 5 minutes.

Remove from the grill and serve topped with a large dollop of Devonshire cream and a sprinkle of brown sugar.

Makes 6 to 8 servings.

How to steam lobsters

According to the "Lobster Roll" cookbook, steaming results in more tender lobster than boiling. Don't crowd the pot, and work in batches, if necessary. A 5-gallon pot can steam up to 8 pounds of lobster.

Fill the steamer pot with 1 inch of water and 1 tablespoon salt. Place the steaming rack inside the pot, cover and bring the water to a rapid boil over high heat. Place the lobsters in the pot, claws first, and cover tightly. Turn the lobsters after 8 minutes to ensure even cooking.

The lobster is done when the shell turns bright red, the tail meat is white without any translucency and the lobster roe (if it has any) also is bright red.

Follow this advice from the authors to remove the meat: Allow the lobsters to cool completely, then break off the tail. Using a large knife, slice through the underside of the tail section. Remove and discard the tomalley (the green-colored liver) and roe (if working with a female lobster). Using lobster crackers, crack the claws and knuckles and remove the meat.

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