Lobster Roll
This easy Lobster Roll recipe combines elements from both a Maine and Connecticut lobster roll with warm butter lobster tossed in a light sauce and served on a toasted bun. It is ready in just 15 minutes.
Servings: 4
Calories: 405kcal
Cost: 40
Recipe Link
Equipment
Ingredients
- 1 lb cooked lobster meat (or meat from 2 or 3 medium size lobsters)
- 2-3 Tablespoons mayonnaise
- 1 celery rib finely diced, optional
- ½ teaspoon lemon zest
- ½ Tablespoon lemon juice
- 1 Tablespoon chives
- 1 dash hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 New England-style split top buns* or top sliced hot dog buns or hoagies
- lettuce leaves , optional, for serving
Instructions
- Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces1 lb cooked lobster meat
- Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.2-3 Tablespoons mayonnaise, 1 celery rib, ½ teaspoon lemon zest, ½ Tablespoon lemon juice, 1 Tablespoon chives, 1 dash hot sauce, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it's already cooked, so we're just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.4 tablespoons butter
- Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.4 New England-style split top buns*
- Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.lettuce leaves
Video
Notes
Lobster: You will want about 1/4lb of lobster meat per bun/person. Look at your local grocery store for frozen or refrigerated lobster meat. Claw, arm and knuckle meat is traditionally used for lobster rolls. Alternatively, you can purchase a whole lobster, steam it, and use all of the meat, or, reserve the lobster tail meat for a nice main course dinner and save the remaining meat for lobster rolls another day. Many seafood counters will steam the live lobster for you, and may even remove the meat.
Buns: New England Style Bread Rolls are traditional for Lobster Rolls (top slit and flat sides). If you can’t them, choose good quality top sliced like these or make homemade hot dog buns. Use a sharp serrated knife to gently cut the outer rounded edge off each side of the bun, to make it flat, for toasting in butter.
Mayonnaise: Omit the mayo dressing if desired and only toss lobster in melted butter, with a little garlic powder.
Add-Ins: Feel free to add fresh tarragon on top, or toss in capers or onion to the salad mix.
Make Ahead Instructions: The salad mixture can be made and kept in an airtight container in the fridge up to one day in advance.
Nutrition
Calories: 405kcal | Carbohydrates: 37g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 1132mg | Potassium: 351mg | Fiber: 2g | Sugar: 6g | Vitamin A: 439IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 3mg
