Lobster Roll

Recipes

Lobster Roll

4 minutes read

Lobster Roll

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.

Lobster Roll

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-sized pieces (about 4-5 medium-sized lobsters)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons celery, finely chopped (optional)
  • 1 tablespoon fresh chives or green onions, finely chopped
  • Salt and black pepper to taste
  • 4-6 New England-style hot dog buns (top-split)
  • Butter, for toasting the buns
  • Lettuce leaves (optional, for lining the buns)

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.

Instructions:

  1. Prepare the Lobster:
    • If starting with live lobsters, boil them in salted water for about 12-15 minutes, then cool and remove the meat from the shells. If using pre-cooked lobster, simply cut the meat into chunks.
  2. Mix the Lobster Salad:
    • In a bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Gently mix to combine without breaking up the lobster chunks too much.
    • Season with salt and black pepper to taste. Refrigerate the mixture for about 10-20 minutes to let the flavors meld, though you can skip chilling if pressed for time.
  3. Prepare the Buns:
    • Butter the outside of each hot dog bun. Toast the buns in a skillet over medium heat until golden brown on both sides. This adds a delightful crunch and richness to the roll.
  4. Assemble the Rolls:
    • If desired, line each toasted bun with a lettuce leaf before adding the lobster filling. This can help prevent the bun from getting soggy.
    • Generously fill each bun with the chilled lobster salad.
  5. Serve:
    • Serve the lobster rolls immediately after assembly to enjoy the contrast of warm, buttery bread and cool, creamy lobster salad.
    • These are typically paired with sides like potato chips, pickles, or a fresh summer salad.