Cousin Pauly's Lobster Roll Recipe
Maine lobster meat on a split top roll, with mayo
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Ingredients
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Lobster Filling
Rolls & Finish
Method
Lobster Filling
- 1
Prepare lobster
If lobster meat is refrigerated whole claws/knuckles/tail, trim any large pieces of cartilage and cut meat into 1/2–3/4-inch bite-size pieces. Gently pat dry with paper towel to remove excess moisture — this prevents a watery filling.
- 2
Make dressing
In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon fresh lemon juice, finely chopped celery, and chopped chives. Stir until smooth and homogenous.
- 3
Season and combine
Add lobster pieces to the dressing and fold gently until pieces are evenly coated. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add an extra 1/2 teaspoon lemon juice or a dash more mayo if desired. If using, sprinkle 1/4 teaspoon smoked paprika for a subtle smoky note. Keep mixture chilled until ready to assemble (up to 1 hour).
Rolls & Finish
- 4
Toast rolls
Heat a skillet or griddle over medium heat. Lightly butter the inside and outside of each split-top roll with about 1/2 teaspoon softened butter per roll (reserve remaining butter). Place rolls butter-side down on the skillet and toast 1–2 minutes until golden brown and crisp. Flip briefly if you prefer both sides toasted; remove from heat.
- 5
Assemble rolls
Open each toasted roll, spoon about 1/4 cup of the lobster mixture into each roll, mounding slightly. If desired, brush a little more melted butter on the outside of the assembled roll for shine and richness. Garnish with a sprinkle of chopped parsley and serve immediately with a lemon wedge on the side.
- 6
Serving suggestion
Serve the lobster rolls warm (rolls toasted) or chilled (rolls untoasted) depending on preference. Complement with kettle chips, coleslaw, or a simple salad.