Lobster Roll Recipe
Make Lobster Roll Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster Filling
Buns & Garnish
Optional Seasoning/Finish
Method
Prepare Lobster Filling
- 1
Check and chop lobster
If using pre-cooked lobster, ensure meat is cold and remove any cartilage; pat dry with paper towel. Chop lobster meat into 1/2-inch to 3/4-inch pieces so the texture is chunky but easy to eat.
- 2
Combine base ingredients
In a medium mixing bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice and 1/2 teaspoon Dijon mustard until smooth.
- 3
Add aromatics and seasonings
Stir in 1/4 cup very finely diced celery, 1 minced shallot, 2 tablespoons sliced chives and 1 tablespoon chopped tarragon or parsley. Add 3/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon celery salt (if using). Taste and adjust salt/pepper or lemon as desired.
- 4
Fold in lobster
Gently fold the chopped lobster meat into the dressing until pieces are evenly coated. Use a spatula and avoid over-mixing — you want the meat to remain chunky. Cover and chill in the refrigerator for 20–30 minutes to let flavors meld (you can serve immediately if desired).
- 5
Optional finish
If using capers or a light dusting of smoked paprika/cayenne, fold in 1 tablespoon chopped capers or sprinkle 1/4 teaspoon paprika on top just before assembling for added brightness or heat.
Prepare Buns & Assemble
- 6
Toast the buns
Heat a large skillet or griddle over medium heat. Brush split-top sides of 4 buns lightly with melted unsalted butter or mayonnaise (about 2 tbsp total). Place buns cut-side down and toast 1–2 minutes until golden brown and crisp at edges. Alternatively, warm under a broiler for 45–60 seconds, watching carefully.
- 7
Line with lettuce (optional)
Place one soft lettuce leaf inside each toasted bun to protect the bread from moisture and add a crisp base.
- 8
Fill the buns
Divide the chilled lobster mixture evenly among the 4 buns (about 1/4 lb lobster mixture per bun). Mound gently so each bun gets chunky pieces and dressing.
- 9
Final touch and serve
If desired, lightly dust the top with a pinch of smoked paprika or cayenne. Serve immediately with lemon wedges on the side for squeezing over the lobster. Offer extra salt, pepper or melted butter at the table.
