Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Salad
Rolls & Finish
Method
Lobster Salad
- 1
Prep lobster meat
If using whole cooked lobster, remove meat from claws and knuckles. Lightly pat the lobster meat dry with paper towels and chop coarsely into bite-sized chunks totaling about 1 1/4 cups. Keep chilled until mixing.
- 2
Mix dressing
In a medium bowl combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh dill, 1 tablespoon very finely diced celery, and 1 tablespoon minced shallot. Whisk until smooth.
- 3
Season
Add 1/2 teaspoon Kosher salt, 1/4 teaspoon freshly ground black pepper and the optional 1/4 teaspoon Old Bay or smoked paprika if using. Taste and adjust seasoning; you want a bright, slightly tangy mayo that complements (not overpowers) the lobster.
- 4
Combine lobster and dressing
Gently fold the chopped lobster into the dressing until evenly coated, taking care not to mash the meat. Chill the salad in the fridge for 10–15 minutes to let the flavors meld (or serve immediately if preferred).
Rolls & Finish
- 5
Toast rolls
Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on the cut sides of each split-top roll (total 2 tbs). Place rolls butter-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Reduce heat if browning too quickly.
- 6
Optional lettuce bed
If using shredded iceberg, place a thin layer (about 1/4 cup per roll) in the bottom of each toasted roll to provide a slight crunch and barrier to sogginess.
- 7
Assemble
Divide the chilled lobster salad into four equal portions (about 1/3 cup each) and gently mound into the toasted rolls. Avoid overpacking so the lobster remains the star.
- 8