Lobster Roll
A sandwich originating in New England, filled with lobster meat.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Ensure the cooked lobster meat is entirely cold and drained of any excess liquid to prevent a soggy roll. Chop it into bite-sized, 1/2-inch chunks.
- 2
In a medium bowl, gently fold the lobster meat together with the mayonnaise, fresh lemon juice, and finely diced celery. Season with a tiny pinch of salt and pepper.
- 3
Cover the lobster salad and refrigerate for at least 10 minutes to allow the flavors to marry.
- 4
Heat a large skillet over medium heat. Brush the flat outer sides of the top-split buns generously with the melted butter.
- 5
Toast the buns in the skillet for 1-2 minutes per side until they are golden brown and crispy on the outside, but soft and warm on the inside.
- 6
Divide the chilled lobster mixture evenly among the warm toasted buns. Garnish with minced fresh chives and serve immediately with potato chips.
Plan it in Listahan
Add Lobster Roll to your week, check it against your household's allergens, and build the shopping list automatically.