Clark's Lobster Roll Recipe
Make Clark's Lobster Roll Recipe in just 30m. 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
Method
Prepare Lobster Filling
- 1
Chop and measure lobster
If using whole cooked lobster, remove meat from tails and claws and discard shells. Roughly chop into 1/2- to 3/4-inch bite-sized pieces. Measure 1 lb of chopped lobster and place in a bowl; keep some larger claw pieces whole if you prefer a chunkier texture.
- 2
Mix dressing
In a separate medium bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt, and 1/2 teaspoon lemon zest. Stir until smooth and taste; adjust salt and lemon as desired.
- 3
Add aromatics
Fold in 1/4 cup finely diced celery and 2 tablespoons finely chopped fresh chives into the dressing. If you like a touch of color, add 1/4 teaspoon paprika.
- 4
Combine lobster with dressing
Gently fold the chopped lobster into the dressing so the pieces stay intact and are evenly coated. Be careful not to overmix. Refrigerate the mixture for at least 15 minutes to meld flavors (up to 1 hour).
Toast Rolls & Finish
- 5
Prepare rolls
Heat a large skillet or griddle over medium heat. Spread the remaining 2 tablespoons unsalted butter evenly on the cut sides of each split-top roll.
- 6
Toast
Place rolls, buttered side down, on the hot skillet. Toast for 1.5–2.5 minutes or until golden brown and crisp. Press lightly with a spatula for even browning. Remove from heat.
- 7
Assemble
If using, place a lettuce leaf in the bottom of each toasted roll (this prevents sogginess). Gently mound about 1/4 lb (approximately 4 ounces) of the chilled lobster salad into each roll, distributing evenly among the 4 rolls. Spoon any remaining dressing over lobster if desired.
- 8