Description
Lobster Rolls feature sweet, tender lobster meat lightly dressed and stuffed into buttered, toasted split-top buns, delivering elegant coastal comfort in every bite.
Ingredients
- 12 oz cooked lobster meat (claw and knuckle), chopped
- 1/4 cup mayonnaise
- 1 tbsp fresh lemon juice
- 2 tbsp celery, finely diced
- 1 tbsp chives or scallions, chopped
- Salt and freshly ground black pepper, to taste
- 4 split-top hot dog buns
- 2 tbsp unsalted butter, for toasting buns
Instructions
- In a bowl, combine mayonnaise, lemon juice, diced celery, half the chives, salt, and pepper. Stir until smooth.
- Gently fold in chopped lobster meat until lightly coated, being careful not to overmix.
- Heat a skillet over medium heat. Spread butter on the inside of each bun and toast cut-side down until golden and crisp.
- Spoon the lobster mixture evenly into the toasted buns.
- Sprinkle with remaining chives and serve immediately while buns are warm.
Notes
- Garnish with extra chives, lemon zest, smoked paprika, or microgreens for added freshness and visual appeal.
- Pair with kettle chips, coleslaw, fries, or a crisp green salad for a classic side.
- Serve as mini rolls for appetizers or use lettuce wraps for a lighter variation.
- Store lobster filling separately in the fridge for up to 24 hours; assemble buns just before serving.
- Freeze lobster meat separately and mix fresh when ready; mayonnaise dressing doesn’t freeze well.
