Lobster Roll


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Lobster roll

Lobster roll

Lobster meat served in a split-top hot dog bun, often with mayonnaise.

Ingredients
  

For the Lobster Salad:

  • 1 ½ pounds cooked lobster meat chopped into bite-sized pieces
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper to taste

For the Rolls:

  • 4 top-split hot dog buns or brioche rolls
  • 2 tablespoons butter softened

Instructions
 

Prepare the Lobster Salad:

  • In a large bowl, combine the chopped lobster meat, mayonnaise, lemon juice, chives, and parsley.
  • Gently mix until all the ingredients are well combined.
  • Season with salt and pepper to taste. Adjust the seasoning if needed.
  • Cover and refrigerate the lobster salad for at least 30 minutes to allow the flavors to meld.

Prepare the Rolls:

  • While the lobster salad chills, prepare the rolls. Heat a skillet over medium heat.
  • Spread the softened butter on the outer sides of the buns.
  • Place the buns in the skillet, buttered side down, and toast until golden brown and crispy. This should take about 2-3 minutes per side.

Assemble the Lobster Rolls:

  • If using lettuce, place a leaf inside each toasted bun.
  • Spoon the chilled lobster salad into each bun, dividing it evenly among the 4 rolls.

Serve:

  • Serve the lobster rolls immediately, preferably with a side of potato chips, coleslaw, or a pickle.

Tips:

  • Fresh lobster is best, but if you’re using frozen lobster meat, make sure it is fully thawed and drained of excess moisture.
  • Adjust the amount of mayonnaise to your preference for a creamier or less creamy lobster salad.
  • Adding a touch of celery for crunch or a dash of hot sauce for some heat can add interesting variations to the classic recipe.

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