Entree: Canada – New Brunswick – New Brunswick Lobster Roll

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 20 min

Total 30 min

Ingredients

- 1.5 lb (680 g) cooked lobster meat (tails and claws), coarsely chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1/3 cup (40 g) celery, finely diced (optional)
- 2 tbsp (6 g) fresh chives, finely chopped (or parsley)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 4 New England–style split-top hot dog buns (or brioche split-top buns)
- 2 tbsp (28 g) unsalted butter, softened, for toasting buns
- 4 large lettuce leaves (iceberg or butter lettuce), optional, for lining buns
- 4 lemon wedges, for serving
- For the simple side salad:
  - 4 cups (120 g) mixed baby greens
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) white wine vinegar or fresh lemon juice
  - Pinch of salt and a few grinds of black pepper

Instructions

Short Description:
A classic Atlantic Canada lobster roll with tender cooked lobster lightly dressed in mayonnaise and lemon, piled into toasted split-top buns and served with a simple mixed-greens salad. Bright, creamy, and focused on fresh lobster flavor.

Regional Notes:
This New Brunswick version uses a straightforward dressing of mayonnaise and lemon (with optional diced celery) and is served in a butter-toasted split-top bun rather than a heavily dressed or warm butter-poached variant. The emphasis is on fresh lobster meat and a light, crisp accompaniment.

1. In a medium bowl, combine the mayonnaise, lemon juice, finely diced celery (if using), chives, salt, and pepper. Stir until smooth and taste-adjust for salt and lemon.
2. Add the chopped cooked lobster meat to the dressing and gently fold to coat evenly. Cover and refrigerate for 15–30 minutes to let flavors meld (optional but recommended).
3. Meanwhile, heat a large skillet over medium heat. Spread a thin layer of the softened butter on the cut sides of each split-top bun.
4. Place the buns butter-side down in the skillet and toast until golden and crisp, about 1–2 minutes per side. Remove and keep warm.
5. Toss the mixed baby greens with olive oil, vinegar (or lemon juice), a pinch of salt, and pepper in a bowl; set aside.
6. To assemble, line each toasted bun with a lettuce leaf (if using). Divide the dressed lobster evenly among the 4 buns, mounding slightly.
7. Serve each lobster roll with a lemon wedge and the dressed mixed greens on the side.
8. Optional: offer extra mayonnaise and freshly ground black pepper at the table.