Ultimate Lobster Roll (Print version)
Sweet lobster meat folded with lemon mayo and chives, piled into buttery toasted split-top buns.
# Ingredients:
For the lobster filling
01 -
1 lb (450 g) cooked lobster meat, chilled and cut into large bite-size pieces
02 -
3-4 tablespoons mayonnaise
03 -
1 tablespoon fresh lemon juice, plus wedges for serving
04 -
1/3 cup finely diced celery
05 -
1 tablespoon finely chopped fresh chives, plus more for serving
06 -
1/4 teaspoon kosher salt, plus more to taste
07 -
1/8 teaspoon freshly ground black pepper
For the buns
08 -
4 New England-style split-top hot dog buns
09 -
3 tablespoons unsalted butter, softened
10 -
Optional lettuce leaves, for lining the buns
# Instructions:
01 -
Check the lobster meat for shell pieces. Cut it into generous bite-size chunks and pat dry if needed.
02 -
In a chilled bowl, stir together 3 tablespoons mayonnaise, lemon juice, celery, chives, salt, and pepper.
03 -
Add the lobster meat and fold gently until lightly coated. Add the remaining tablespoon of mayonnaise only if the filling looks dry.
04 -
Spread the outside flat sides of the split-top buns with softened butter. Toast in a skillet over medium heat for about 2 minutes per side, until golden and crisp.
05 -
Line the buns with lettuce if using. Spoon in the chilled lobster filling and top with extra chives. Serve right away with lemon wedges.
# Good to know:
01 -
Best served immediately after the buns are toasted.
02 -
Cooked lobster meat can be prepared 1 day ahead and chilled.
03 -
Use 3 tablespoons mayonnaise first, then add more only if needed.