Lobster Rolls

4 8 oz fresh or frozen lobster tails
2/3c mayonnaise or salad dressing
4 green onions, thinly sliced
2t chopped red sweet pepper
2t finely shredded lemon peel (opt)
2t lemon juice
Several drops bottled hot pepper sauce
8 hoagie buns, split
8 romaine leaves

Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle or plunge into ice water. Remove and discard shells. Coarsely chop meat (you should have about 4 c). In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour. Hollow out the bottom half of each hoagie, leaving a thick shell. Line the bottom of each hoagie with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings. To Tote: Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.