Lobster Roll

Name: Lobster Roll
Total time: 15 min
Yield: 1 servings
Cuisine: Sandwiches
Ingredients: 8 oz cooked lobster meat (knuckle and claw; cut into large chunks); 2 tbsp high-quality mayonnaise; 1 tbsp finely diced celery; 1 tsp fresh lemon juice; 2 New England-style split-top hot dog buns; 1 tbsp butter (melted); chopped chives

Chunks of sweet lobster meat lightly tossed in mayo or butter, served in a split-top bun.

15 minutes

Serves 1

Lunch

Contains common allergens

celery Egg Dairy Seafood Shellfish

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Instructions

6 steps

1
Gently pat the cooked lobster chunks dry with a paper towel. You want the meat to be cold and dry so the dressing adheres properly.

2
In a medium mixing bowl, whisk together the mayonnaise, finely diced celery, and fresh lemon juice.
3
Add the lobster chunks to the bowl and fold very gently with a rubber spatula, just until the meat is lightly coated. Season with a tiny pinch of salt and freshly ground black pepper.
4
Heat a skillet over medium-low heat. Brush the flat exterior sides of the split-top buns 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 still soft and warm inside.
6
Gently open the warm buns and stuff them generously with the cold lobster salad. Garnish the top with finely chopped chives and serve immediately with a lemon wedge.

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