As the heat descends upon us in the summer, I am reminded that salads are the way to go. And no-cook salads are even better. I love lobster, but I find it costly. So I like to reserve it for special meals.

In this elegant salad, sweet lobster meat is dressed with a lemony mayonnaise, studded with bright orange salmon roe, and decorated with sprigs of dill and a spoonful of salmon roe. Orange salmon roe, often called salmon caviar, adds a crisp, slightly salty flavor to the lobster meat salad. You can find salmon roe at markets, fish markets and at Russian delis.

The salmon roe should have a briny flavor and texture that pops when you eat it. Once you have enjoyed this colorful roe, you can add it to other dishes like omelets, put it on top of potatoes or mix it with sour cream for a dip.

Look for Maine or cold-water lobsters for a sweet flavor. You can ask your fishmonger to cook and split the lobsters for you, which will make this truly Seriously Simple to prepare.

Cold Lobster Salad with Caviar-Dill Mayonnaise

Serves 4

2 lobsters, about 1 1/2 pounds each, boiled or steamed, and chilled

For the dressing:

2/3 cup mayonnaise

1/4 cup fresh lemon juice

3 tablespoons finely chopped fresh dill

Salt

Freshly ground white pepper

1/4 cup salmon caviar (roe)

To garnish:

2 tablespoons salmon caviar (roe)

4 fresh dill sprigs

1. Split the lobsters in half, or have your fishmonger do that for you. With a small knife, carefully separate the meat from the shells. Try to keep the shells intact.

2. Cut the lobster meat into 1-inch pieces, and place in a medium bowl.

3. To make the dressing, in a small bowl, combine the mayonnaise, lemon juice, dill and salt and pepper to taste; mix to combine. Gently stir in the caviar, being careful not to mash it. Taste for seasoning.

4. Pour just enough dressing over the lobster to moisten it well, and then toss to coat evenly. Cover the lobster and the remaining dressing, and refrigerate until ready to serve.

5. Just before serving, mound one-fourth of the lobster mixture in each lobster shell. Spoon a dollop of the remaining dressing on top, and garnish with a large spoonful of salmon roe and a dill sprig. Serve immediately.

Advance preparation: This may be prepared up to two hours in advance through Step 4 and refrigerated. Keep the lobster shells well wrapped in the refrigerator until ready to assemble the dish.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)