Boone's Fish House & Oyster Room Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from claws, knuckles and tails; pat dry with paper towels and chop into 1/2-inch pieces. If using pre-cooked lobster meat, check for shell fragments and chop into bite-size pieces. Total weight after chopping should equal about 1.25 lb.

Place chopped lobster in a large mixing bowl. Add the diced celery and half of the chopped chives, and gently fold to combine so the lobster remains in chunks rather than mush.

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, olive oil, chopped tarragon (if using), salt, pepper, and celery salt (if using). Taste and adjust acidity or seasoning — mixture should be bright but not overly lemony.

Pour the dressing over the lobster mixture and fold gently until evenly coated. Refrigerate the lobster filling for 15–30 minutes to let flavors marry (do not chill longer than 2 hours to preserve texture).

Heat a large skillet or griddle over medium heat. Combine softened butter and 1 tsp olive oil. Spread a thin layer (about 1/2 tsp) of the butter mixture on the outer sides of each split-top bun and a light layer on the inside faces as well (this helps toasting and prevents sogginess).

Place buns, buttered-side down, on the skillet. Toast until golden brown and crisp, about 1–2 minutes per side; press lightly with a spatula for an even crust. Rotate to ensure both inner faces develop a light golden color. Remove from heat.

Gently fold the chilled lobster filling once more. Portion about 5 oz (roughly 1/3 cup to slightly heaping) of lobster mixture into each toasted bun, filling generously but without overstuffing so buns close slightly.

Lightly sprinkle remaining chives and chopped parsley over the top of each roll. Dust with a pinch of paprika if desired. Serve each roll with a lemon wedge on the side for squeezing just before eating.

Arrange chips and pickles on the plate alongside the lobster roll. If serving warm sides, reheat chips per package instructions or warm pickles briefly in a dry skillet to release aroma (optional).