Lobster Roll
Classic New England–style lobster rolls with sweet, tender lobster lightly dressed in mayo and lemon, piled into buttery, side-toasted split-top buns. Easy, fresh, and perfect for warm-weather lunches or quick weeknight dinners.
Ingredients
- 1 lb cooked lobster meat, chopped (claw, knuckle, tail)
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- salt and black pepper, to taste
- 2 tablespoons unsalted butter (for toasting buns)
- 1 tablespoon chopped chives or parsley (optional)
- 1/4 cup finely diced celery (optional)
- 4 New England–style split-top hot dog buns
- lemon wedges, for serving
Instructions
- In a bowl, gently combine lobster meat with mayonnaise, lemon juice, a pinch of salt, and black pepper. Fold in chives and celery if using; avoid breaking the lobster into small pieces.
- Taste and adjust seasoning with more lemon, salt, or pepper as desired. Chill the lobster mixture 10–15 minutes if you prefer a colder Maine-style roll.
- Heat a skillet over medium heat and melt the butter. Place the split-top buns on their sides and toast until golden and crisp, 1–2 minutes per side.
- Fill each bun generously with the lobster mixture, mounding slightly above the edges.
- Serve immediately with lemon wedges.
- Connecticut-style variation: Skip the mayo. Warm 2 tablespoons butter in a skillet over low heat, add the lobster, and toss just until heated through (30–60 seconds). Season with salt, pepper, and a little lemon, then stuff into toasted buns.
Nutrition
Serving: 1rollCalories: 400kcalCarbohydrates: 25gProtein: 22gFat: 24gSaturated Fat: 9gSodium: 560mgFiber: 1gSugar: 3g
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