Lobster Roll Recipe
Plump lobster meat, mayo and crisp lettuce on a toasted bulky roll
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Ingredients
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Lobster Filling
Rolls & Garnish
Method
Lobster Filling
- 1
Prep lobster
If using whole cooked lobster, remove meat from tails and claws and chop into 1/2-inch to 3/4-inch bite-sized pieces. Pat dry on paper towels to remove excess moisture. Measure out 1 lb of prepared meat.
- 2
Mix dressing
In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/4 teaspoon Old Bay (if using). Whisk until smooth and taste; adjust salt, pepper or lemon to preference.
- 3
Combine
Gently fold the lobster pieces, 2 tablespoons finely diced celery and 1 tablespoon chopped chives into the dressing. Mix just until evenly coated — avoid overmixing to keep lobster pieces intact. Cover and chill in the refrigerator for 20–30 minutes to let flavors meld.
Rolls & Assembly
- 4
Toast rolls
Split the 4 rolls lengthwise without cutting fully through (so they remain hinged). Spread about 3/4 teaspoon of room-temperature butter on the cut interior of each roll. Heat a skillet or griddle over medium heat. Place rolls buttered-side down and toast until golden brown, about 1–2 minutes per side; press gently with a spatula for even contact. Remove from heat.
- 5
Prepare lettuce
Line each toasted roll with a lettuce leaf sized to cover the bottom interior. This keeps the roll from getting soggy and adds crispness.
- 6
Assemble lobster rolls
Divide the chilled lobster mixture into 4 equal portions (about 4 oz each). Gently mound each portion into the lined rolls, distributing lobster pieces evenly and letting some pieces sit on top for visual appeal. If desired, sprinkle a light pinch of chopped chives or a tiny dusting of Old Bay on top for garnish.
- 7