Single Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster, remove meat from tail and claws and chop into roughly 1/2-inch pieces until you have about 8 oz. Pat dry on paper towels to remove excess moisture.

Mix dressing for filling

In a medium bowl combine 3 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, 1 tbsp finely chopped chives, 1 tsp finely chopped tarragon, and 1/2 tsp sea salt. Stir until smooth.

Fold lobster into dressing

Gently fold the chopped lobster into the dressing using a rubber spatula so the meat stays chunky. Stir in optional 1 tbsp very finely diced celery if using. Adjust seasoning with 1/4 tsp freshly ground black pepper and additional salt or lemon juice to taste. Refrigerate while you prepare rolls if desired, but do not let mixture sit more than 1 hour for best texture.

Whisk together 2 tbsp mayonnaise, 1/2 tsp fresh lemon juice, 1/2 tsp fresh orange juice, 1/4 tsp minced garlic, 1/2 tsp lemon zest, 1/8 tsp salt and a pinch (1/16 tsp) black pepper in a small bowl. Taste and adjust acidity or salt. This aioli is optional — spoon 1 to 2 tsp into the bottom of the toasted roll or toss with the lobster mixture if you prefer more citrus flavor.

Toast the roll

Heat a skillet or griddle over medium heat. Spread 1 tbsp softened butter evenly onto the cut (inside) surfaces of the split roll. Place buttered-side down on the hot skillet and toast until golden brown and crisp, about 1 to 2 minutes. Lower heat if browning too quickly.

Assemble the lobster roll

If using lettuce, place a leaf inside the bottom of the toasted roll. Spoon the lobster mixture into the roll, folding rather than pressing, so the lobster stays chunky. If using the citrus aioli, add 1 to 2 tsp inside before or on top of the lobster for extra brightness. Garnish with 1/2 tsp extra chopped chives and a light grind of black pepper.

Finish and serve

Serve the lobster roll immediately with a lemon wedge on the side for squeezing. Best enjoyed fresh — the toasted roll keeps contrast with the cool lobster filling.