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Ingredients
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Lobster Filling
Rolls & Finish
Method
Prepare Lobster Filling
- 1
Chop lobster
If using whole cooked lobster or large pieces, remove meat from shells and roughly chop into 1/2-inch to 3/4-inch pieces. Measure 1 cup packed. Keep some larger claw pieces intact for textural contrast if desired.
- 2
Combine wet ingredients
In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons melted butter, and 1 tablespoon fresh lemon juice until smooth.
- 3
Add aromatics and seasoning
Fold in 2 teaspoons very finely diced celery, 1 teaspoon minced shallot, 1 tablespoon chopped chives, and 1 teaspoon chopped tarragon (if using). Season with 1 teaspoon fine sea salt, 1 teaspoon Old Bay (or seafood seasoning), and 1/2 teaspoon freshly ground black pepper. Taste and adjust — you want bright but not overpowering seasoning.
- 4
Fold in lobster
Gently fold the chopped lobster into the dressing until coated, taking care not to mash the meat. Cover and refrigerate for at least 20 minutes (up to 2 hours) to let flavors marry. If refrigerating longer than 30 minutes, check seasoning again before assembling.
Toast Rolls & Assemble
- 5
Prep rolls
Split the 4 split-top rolls without separating halves completely. Spread about 1/2 tablespoon softened butter inside each roll (both cut sides) and brush outside lightly with the additional 1 tablespoon melted butter for a golden finish.
- 6
Toast rolls
Heat a large skillet or griddle over medium heat. Add the buttered rolls cut-side down and toast until golden brown and crisp, about 2 to 3 minutes. Press lightly with a spatula for even contact. Alternatively, toast under a broiler for 1 to 2 minutes, watching carefully to avoid burning.
- 7
Assemble rolls
If using, place a small bed of microgreens or shredded romaine into each warm roll (about 1/4 cup total per roll). Divide the lobster mixture evenly among the 4 rolls, mounding slightly. Garnish each roll with a light dusting of smoked paprika if desired and a few extra snipped chives.
- 8
Serve
Serve immediately with lemon wedges on the side for squeezing. Lobster rolls are best eaten warm or at room temperature the same day.