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.