Lobster King Roll Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails and claws, pat dry with paper towel, and chop into 1/2- to 3/4-inch chunks until you have ~12 oz. If using pre-cooked lobster meat, drain any liquid and pat dry.

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk until smooth.

Fold the lobster chunks into the dressing gently so the pieces remain chunky. Add 2 tablespoons finely diced celery and optional 1 tablespoon finely diced shallot for texture and brightness.

Add 1 tablespoon chopped chives, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Taste and adjust seasoning — add up to 1/2 teaspoon more lemon juice or 1/2 tablespoon more mayonnaise if mixture seems dry. Cover and refrigerate while you prepare rolls (15–30 minutes) to allow flavors to meld.

Preheat a skillet or griddle to medium heat (about 325–350°F / 160–175°C).

In a small bowl combine 3 tablespoons melted unsalted butter and 1 teaspoon olive oil. Brush the inside and outside cut surfaces of each split roll lightly with the butter mixture. Sprinkle the inside lightly with the sea salt flakes (this enhances the buttery flavor).

Place rolls cut-side down on the preheated skillet. Toast until golden brown and crisp, about 1–2 minutes; press gently with a spatula for even contact. Turn and toast the outside for 30–45 seconds if desired for extra color. Remove and keep warm (tent with foil) until assembly.

If using microgreens or baby arugula, place a small handful inside the bottom half of each toasted roll to create a bed (this absorbs any excess dressing and adds peppery contrast).

Divide the chilled lobster mixture evenly among the 4 rolls, mounding slightly but keeping chunks intact. For an extra touch, drizzle up to 1 teaspoon chili oil or a few drops of hot sauce over each portion if you want heat.

Serve immediately with lemon wedges on the side for squeezing, and extra chives or a light sprinkle of smoked paprika if desired.

Estimated serving suggestion: Serve with crisp fries or a green salad and cold beer or chilled white wine.