Lobster Roll Recipe

Prepare lobster meat

If your lobster is not already cooked, steam or boil 1–1¼ lb live lobster (yields about 1 lb meat). Chill the cooked lobster until cool, then pick meat from claws, knuckles and tail. Cut into 1-inch chunks. Pat gently with paper towel to remove excess moisture.

Place the lobster chunks in a medium mixing bowl.

In a small bowl, combine 1 tbs mayonnaise, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp celery salt (if using). Stir until smooth.

Add 1/4 cup finely diced celery and 1 tbsp chopped chives to the lobster. Pour in the dressing and gently fold with a rubber spatula until lobster is coated. Adjust seasoning to taste—add up to 1–2 tbs extra mayonnaise if you prefer a creamier roll. Stir in 1 tsp chopped parsley if using.

Cover and chill the filling for 15–30 minutes to meld flavors (optional).

Heat a large skillet or griddle over medium heat. Spread softened butter evenly on the outside faces of each split-top bun (both top and bottom exterior). Brush the interior lightly with remaining butter if you like a richer bun.

Add 1 tsp oil or a bit of extra butter to the skillet, then toast the buns butter-side down for about 1–2 minutes per side, pressing lightly, until golden brown and crisp around edges. Watch carefully so they don’t burn.

Remove buns from the skillet and, if desired, line each with a small amount of microgreens or a leaf of bib lettuce to keep the bun from getting soggy.

Divide the chilled lobster filling into 4 equal portions (about 4 oz each). Gently mound each portion into the toasted buns, avoiding overpacking so the texture remains chunky.

Serve immediately with lemon wedges on the side for squeezing over the lobster. Optionally offer extra salt, pepper, or warmed butter.