Entree: United States – Florida – Florida Lobster Roll (Chilled lobster meat lightly dressed and served in a buttered split-top roll)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 15 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) cooked lobster meat, chopped
- 4 split-top hot dog rolls
- 4 tbsp (57 g) unsalted butter, softened, divided
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 celery stalk, finely chopped
- 2 tbsp (8 g) finely chopped fresh chives or parsley
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil (for toasting buns) or additional butter
- Lettuce leaves (optional)
- Lemon wedges for serving

Instructions

1. Pat the chopped lobster meat dry with paper towels and place in a bowl.
2. In a small bowl, melt 2 tbsp (28 g) of the butter and whisk with the mayonnaise, lemon juice, celery, chives, salt, and pepper until combined. Taste and adjust seasoning.
3. Gently toss the lobster meat with the dressing until evenly coated. Chill in the refrigerator for 15–30 minutes to let flavors meld.
4. Heat a large skillet over medium heat and add the olive oil or remaining 2 tbsp (29 g) butter. Spread the outer sides of the split-top rolls with a thin layer of butter.
5. Toast the rolls, buttered side down, in the skillet until golden brown and crisp, about 1–2 minutes per side.
6. If using, place a lettuce leaf inside each toasted roll. Divide the chilled lobster mixture evenly among the four rolls, mounding the meat inside.
7. Serve immediately with lemon wedges and extra chives on top.