Becky's Diner Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails, claws and knuckles and chop coarsely into 3/4-inch pieces. If using pre-picked meat, check for shell fragments and chop larger pieces to bite-sized pieces. Pat dry with paper towels to remove excess moisture.

In a medium bowl combine mayonnaise, lemon juice, Dijon mustard, finely diced celery, and sliced chives. Stir until smooth and homogenous.

Add lobster meat to the mayo mixture and fold gently until lobster is evenly coated. Season with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt or pepper as needed. Cover and refrigerate for 15–30 minutes to meld flavors (optional, but recommended).

Just before assembling, sprinkle paprika over the filling and fold lightly (optional for color and a touch of flavor).

Heat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil (or 3 tablespoons butter total if you prefer). Let the butter melt and foam but not brown.

Open each split-top roll and brush the cut sides lightly with melted butter. Place rolls cut-side down on the hot skillet and toast until golden brown and crisp, about 1–2 minutes. Press gently with a spatula for even toasting. Remove and keep warm.

Line each toasted roll with a lettuce leaf if using (this helps prevent sogginess and adds a fresh crunch). Spoon roughly 1/4 of the lobster mixture into each roll, piling it lightly so the chunks remain intact.

Serve immediately with lemon wedges and pickle spears on the side. Optionally, dust a small pinch of paprika over each roll for color.

If you like a warmer lobster roll, briefly warm the lobster meat in a skillet with 1 tablespoon butter for 1 minute before mixing with mayonnaise; cool slightly before adding mayo to prevent thinning the dressing.

Adjust mayo amount to preference — some prefer a lighter mayo ratio (3/4 cup) to let the lobster shine more; others like it creamier.

For a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.