For the grilled Brins de Gouda

• 5 ml (1 tsp) olive oil
• 375 ml (1 1/2 cups) Bergeron Brins de Gouda cheese curds

For the filling

• 450 g (1 lb) cooked lobster meat, chopped
• 2 celery stalks, finely chopped
• 45 ml (3 tbsp) melted salted butter
• 30 ml (2 tbsp) mayonnaise
• 30 ml (2 tbsp) chopped chives
• 15 ml (1 tbsp) lemon juice
• 5 ml (1 tsp) lemon zest
• Salt and pepper, to taste

To serve

• 4 brioche hot dog buns
• Chopped chives
• Lemon wedges, to taste

For the grilled Gouda cheese curds: Heat a lightly oiled large non-stick skillet over medium heat. Add the Bergeron Brins de Gouda cheese curds, making sure to
separate them well. Cook without stirring until golden brown and crisp underneath, about 1 minute. Turn carefully, cook for a few seconds more, then transfer to a plate. Set aside.

For the filling:
Warm the lobster meat slightly. In a large bowl, combine the lobster with half of the grilled Bergeron Brins de Gouda cheese curds, then add the celery, melted butter, mayonnaise, chives, lemon juice, and lemon zest. Season with salt and pepper to taste, then toss gently.

To serve: Lightly toast the brioche buns in a skillet or in the oven. Divide the lobster filling among the warm buns. Top each lobster roll with the remaining grilled Bergeron Brins de Gouda cheese curds, then add some chives and a lemon wedge, if desired. Serve right away, while the buns and the lobster are still warm.