New England Lobster Roll Recipe
Make New England Lobster Roll Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster Salad
Rolls & Topping
Optional Add-ins / Sides
Method
Prepare Lobster Salad
- 1
Check and chop lobster
If using whole cooked lobster or tails, remove meat from shell and chop into roughly 1-inch pieces. Measure out 1 lb of meat. Pat dry with paper towels to remove excess moisture — this keeps the salad from becoming watery.
- 2
Mix dressing
In a medium bowl combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon celery salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust salt/pepper or lemon to preference.
- 3
Add aromatics and lobster
Fold the chopped lobster gently into the dressing so pieces remain intact. Add the finely diced celery (1 stalk), 2 tablespoons sliced chives and 1 tablespoon chopped parsley (if using). Mix gently until evenly coated. Chill the lobster salad in the refrigerator for 15–30 minutes to let flavors meld.
Prepare Rolls and Finish
- 4
Butter and toast rolls
Heat a large skillet or griddle over medium heat. Spread softened butter (about 3 tbs total, divided) on the cut faces of each top-split roll. Place rolls buttered-side-down on the skillet and toast until golden brown and crisp, 1–2 minutes per side. Alternatively, brush outer sides with butter and toast both interior and exterior until golden.
- 5
- 6
Assemble rolls
Open each toasted roll and optionally place a lettuce leaf inside to act as a barrier and provide crunch. Divide the lobster salad into four equal portions and gently mound into each roll. Brush the outside of the rolls with the 2 tablespoons melted butter for extra gloss and flavor, if desired.
- 7