Lobster Roll Recipe

Prepare lobster

If using whole cooked lobster, remove meat from claws and tail and chop into 1/2-inch pieces to measure 1 cup. Pat the lobster meat dry with paper towels to remove excess moisture so the salad does not become watery.

In a medium bowl combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh dill, 1 teaspoon snipped chives, 1/4 cup finely diced celery (optional), 1/2 teaspoon Amagansett sea salt and 1/4 teaspoon freshly ground black pepper. Mix until smooth.

Gently fold the lobster meat into the mayonnaise mixture until evenly coated. Taste and adjust seasoning with a small pinch more sea salt or lemon if desired. Cover and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours). Keep cold until assembly.

Melt 2 tablespoons of the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl, then stir in 1 teaspoon fresh lemon juice, 1 teaspoon finely snipped chives and 1/4 teaspoon Amagansett sea salt. Keep warm on the lowest heat setting or in a warm spot; do not boil.

Heat a large skillet or griddle over medium heat. Split the New England rolls along the top. Brush the cut sides lightly with the remaining 2 tablespoons melted butter (or reserved softened butter) and place buttered sides down in the hot skillet. Toast until golden brown and crisp, about 1 to 2 minutes per side; press gently so the cut face makes full contact.

Optional: If you prefer both interior and exterior to be buttery, brush a little melted butter on the outside of the rolls while toasting.

Remove the chilled lobster salad from the refrigerator and give it a gentle stir. Spoon about 1/4 cup of lobster salad into each toasted roll, mounding slightly but not overstuffing. If using larger lobster pieces you may use up to 1/3 cup per roll.

Drizzle about 1/2 tablespoon of the warm lemon-chive butter over the lobster in each roll (this warms the filling slightly and adds richness). Sprinkle a small pinch of Amagansett sea salt and a few extra snipped chives over each sandwich. Serve immediately with lemon wedges on the side for extra brightness.

Serve with chips or fries and enjoy. Leftover lobster salad keeps covered in the refrigerator for up to 2 days; do not reheat with the warm butter if you want to preserve texture.