Lobster Roll
Chunks of sweet lobster meat lightly tossed in mayo or butter, served in a split-top bun.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Lobster Roll to your week, check it against your household's allergens, and build the shopping list automatically.