The Lobster Roll Recipe
Make The Lobster Roll Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster Filling
Rolls & Finish
Optional Add-ins
Method
Prepare Lobster Filling
- 1
Chop lobster
If your lobster meat is whole, remove any cartilage and gently chop meat into 1/2-inch pieces. Use claws and knuckles for the best texture and flavor. Measure out 1 pound of chopped meat.
- 2
Mix dressing
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and balanced.
- 3
Fold together
Add the chopped lobster, 1/4 cup very finely diced celery, and 2 tablespoons sliced chives to the dressing. Gently fold with a rubber spatula until lobster is evenly coated. Taste and adjust seasoning: add more lemon for brightness or a pinch more salt if needed. If using optional shallot, mix in now.
- 4
Chill briefly (optional)
Cover and chill the lobster salad for 15–30 minutes to let flavors meld. Do not over-chill — the lobster is best slightly cool or at room temperature when assembled.
Prepare Rolls & Finish
- 5
Butter and toast rolls
Spread about 3/4 teaspoon of softened unsalted butter on the cut sides of each split-top roll (total roughly 3 tablespoons for four rolls). Heat a large skillet over medium heat. Place rolls butter-side down and toast until golden-brown, about 1–2 minutes. Press gently with a spatula to get even browning. Alternatively, toast under a broiler for 1–2 minutes watching closely.
- 6
Assemble
Open each toasted roll, line the bottom with a little torn Boston lettuce if using (this keeps the roll from getting soggy), and divide the lobster filling into four equal portions (about 4 ounces each). Pile the lobster salad lightly into each roll — do not overpack; a generous mound is traditional.
- 7
