Delicious Lobster Rolls with Butter and Mayo (Print version)
Sweet lobster warmed in butter, folded into a light lemon mayo dressing, and piled into toasted split-top buns.
# Ingredients:
For the lobster filling
01 -
1 lb (450 g) cooked lobster meat, drained and picked over for shells
02 -
3 tablespoons mayonnaise, plus 1 tablespoon more if needed
03 -
1/4 cup finely minced celery
04 -
1 tablespoon fresh lemon juice
05 -
1 teaspoon finely grated lemon zest
06 -
1 tablespoon finely sliced fresh chives, plus more for serving
07 -
1/4 teaspoon kosher salt
08 -
1/8 teaspoon freshly ground black pepper
For the buttered buns
09 -
4 tablespoons unsalted butter, divided
10 -
4 split-top New England-style hot dog buns or brioche hot dog buns
11 -
Lemon wedges, for serving
# Instructions:
01 -
Pick through the lobster meat for shell pieces. Pat it dry with paper towels, then tear or cut large pieces into bite-size chunks.
02 -
In a medium bowl, stir together the mayonnaise, celery, lemon juice, lemon zest, chives, salt, and pepper. Taste and adjust with a little more lemon if needed.
03 -
Melt 2 tablespoons butter in a skillet over medium-low heat. Add the lobster and stir gently for 1-2 minutes, just until warm and glossy.
04 -
Use a slotted spoon to transfer the warm lobster into the dressing. Fold gently so the pieces stay chunky. Add up to 1 tablespoon extra mayonnaise only if the filling looks dry.
05 -
Wipe out the skillet if needed. Melt the remaining 2 tablespoons butter and toast the buns on their cut sides for 1-2 minutes per side, until golden and crisp.
06 -
Divide the lobster filling among the warm buns. Top with extra chives and serve right away with lemon wedges.
# Good to know:
01 -
Use about 4 oz (115 g) cooked lobster meat per roll for generous sandwiches.
02 -
Best served as soon as the buns are toasted.
03 -
If using frozen cooked lobster, thaw overnight in the refrigerator and drain well.