Entrée: United States – Lobster Roll
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Additional
10 min
Total
30 min
Ingredients
1 lb / 450 g cooked lobster meat, chilled and cut into 1 / 2–3 / 4 inch pieces
4 New England-style split-top hot dog buns
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 / 2 tsp finely grated lemon zest
1 small celery rib, finely diced (about 1 / 3 cup / 40 ml)
1 tbsp (15 ml) finely chopped fresh chives (or parsley)
1 tsp (5 ml) Dijon mustard (optional)
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper, plus more to taste
Pinch of paprika or Old Bay seasoning (optional)
3 tbsp (45 g) unsalted butter, divided
4 small lettuce leaves (Boston or romaine, optional)
Lemon wedges, for serving
Instructions
Prepare the lobster meat: If using pre-cooked meat, pat it dry and cut into bite-size pieces. If starting with live lobsters, bring 2 inches of well-salted water to a boil in a large pot, add lobsters (about 1 to 1.5 lb each), cover, and steam 8–10 minutes until shells are bright red. Transfer to an ice bath to cool, then pick the meat and chop.
Make the dressing: In a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon (if using), salt, pepper, and a pinch of paprika or Old Bay (if using).
Fold in celery and chives, then gently add the lobster meat, tossing just to coat. Taste and adjust seasoning with more salt, pepper, or lemon juice. Refrigerate 10–20 minutes while you prepare the buns.
Toast the buns: Heat a skillet over medium. Melt 2 tbsp of the butter. Split the buns slightly wider if needed, then set them in the pan on their flat, cut sides to toast until golden, 1–2 minutes per side. Warm the interior briefly.
Assemble: If using, line each bun with a lettuce leaf. Mound the chilled lobster salad into the buns. Melt the remaining 1 tbsp butter and drizzle lightly over the lobster, or brush onto the bun tops.
Serve immediately with lemon wedges. Enjoy while the buns are warm and the filling is cool and creamy.
