Lobster Roll Recipe

Prepare lobster meat if uncooked

If you have live or whole cooked lobster: steam or boil until just cooked (internal temp ~140°F), cool, then remove meat from tail, claws, and knuckles. Roughly chop into 1/2-inch pieces and weigh 5 oz per roll (10 oz total for 2 rolls). If you already have pre-cooked lobster meat, proceed to the next step.

Heat 2 tbs unsalted butter in a small sauté pan over low heat until melted and warm but not bubbling (120–140°F). Add the chopped lobster meat, season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, and gently warm and coat the lobster in the butter for 1–2 minutes — do not overcook. Remove from heat and set aside while you prepare the mayo and rolls.

In a small bowl combine 3 tbs mayonnaise, 1 tbs freshly squeezed lemon juice, 1 tsp orange zest, 1 tsp lemon zest, 1 tbs finely chopped chives, and 1 tsp finely chopped celery (optional). Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acid or salt as needed. The mixture should be bright, slightly citrusy, and creamy.

Gently fold the warm butter-poached lobster into the citrus mayo until evenly coated. Do not mash the lobster; keep the pieces intact. Cover and refrigerate briefly (5–10 minutes) if the lobster is very warm — you want the mayo to be cool but the lobster slightly warm or room temperature when assembled.

In a small saucepan, melt 4 tbs unsalted butter over low heat until fully liquid and the milk solids separate slightly. Skim any foam from the surface for a clearer butter if desired. Keep warm (do not boil). Stir in 1/2 tsp lemon juice if using, and keep the drawn butter warm until service. Transfer to a small serving vessel for dipping.

Combine 2 tbs peeled chopped roasted green chilies, 2 tbs sour cream (or crème fraîche), 1 tbs mayonnaise, 1/2 tsp lime juice, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust heat or acidity. Chill until ready to serve. This is served on the side for the diner to add as desired.

Split the New England rolls horizontally on top but keep them attached. Heat a skillet over medium heat. Spread about 1 tbs softened butter on the outside of each roll (both top and bottom halves). Place rolls buttered-side down in the skillet and toast until golden brown, about 1–2 minutes per side. Remove and keep warm.

Divide the lobster mixture evenly (5 oz lobster per roll total) and pile gently into each toasted roll, keeping the lobster pieces intact for texture. Spoon a bit of the reserved warm drawn butter over the lobster (about 1 tbs per roll) or serve the drawn butter on the side for dipping.

Garnish each roll with a light sprinkle of chopped parsley or chives and serve with a lemon wedge and a ramekin of roasted green chilies sauce on the side. Serve immediately.