Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster: remove meat from claws and tail, discard shells, and cut meat into 1-inch chunks. Pat lightly dry with paper towels. Measure 1 lb of prepared chunks. If using pre-picked lobster meat, check for shell pieces and roughly chop large pieces to bite-size.

Make dressing

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth.

Combine salad components

Fold the lobster chunks into the dressing gently to avoid breaking up the meat. Add 1/4 cup finely diced celery, 2 tablespoons thinly sliced green onion, 1 tablespoon chopped chives, and (if using) 1 teaspoon chopped tarragon. Stir gently to coat.

Season and chill

Taste and season with 1/2 teaspoon sea salt and additional lemon juice or mustard if desired. If time allows, cover and refrigerate for 15–30 minutes to let flavors marry. Right before assembling, sprinkle 1/4 teaspoon celery salt over the salad if using, and give a final gentle stir.

Prep rolls

Split the 4 rolls along the top (do not separate completely). Lightly brush the cut faces with the softened butter combined with 1 teaspoon olive oil for a smoother spread and better browning.

Grill or toast rolls

Heat a griddle or large skillet over medium heat. Place the buttered-side down and toast rolls 1–2 minutes until golden brown and crisp; press gently with a spatula for even contact. Alternatively, toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Assemble lobster rolls

If using lettuce, line each toasted roll with 1 leaf of lettuce. Divide the lobster salad into four equal portions (about 4 oz each) and spoon into the rolls, mounding slightly but not overstuffing. Garnish with extra chopped chives or microgreens.

Serve

Serve immediately with lemon wedges on the side for squeezing over the lobster. Offer additional celery salt or black pepper at the table. These are best eaten fresh.