Lobster Roll Recipe

Prepare lobster meat

If using refrigerated cooked lobster, pat meat dry with paper towels. Remove any shells and cartilage. Coarsely chop claws and knuckles into bite-sized pieces (roughly 1/2-inch). Measure about 1 cup packed.

In a medium skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add the finely minced shallot and cook gently, stirring, until translucent and soft, about 2–3 minutes — do not brown the shallot.

Add the chopped lobster meat to the skillet and warm through for 1–2 minutes, folding gently so the meat remains tender. Remove skillet from heat.

Stir in the snipped chives, lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. Transfer the lobster filling to a bowl and keep warm or cover and set aside at room temperature briefly while you brown the butter and prepare buns.

In a small clean skillet over medium heat, add 3 tablespoons unsalted butter to brown-butter for the buns and finishing. Swirl or stir the butter frequently as it melts. After 3–4 minutes the butter will foam and then begin to turn golden-brown at the solids and give off a nutty aroma. Watch carefully to avoid burning.

Once the butter is golden-brown with fragrant browned solids, remove from heat immediately and let sit 30 seconds. Reserve about 1 tablespoon of the browned butter to brush the buns; fold the remaining browned butter into the lobster filling bowl and toss gently to coat lobster (this adds richness and flavor).

Split the steamed buns (or split rolls) without cutting all the way through. Lightly brush the inside faces of each bun with the reserved 1 tablespoon browned butter.

Spoon approximately 1/4 cup of lobster filling into each prepared bun, dividing evenly among 4 buns. Drizzle about 1/2 teaspoon chile jam across the top of each lobster portion (adjust to taste for spice/sweetness).

Garnish each roll with a light sprinkle of additional snipped chive or microgreens.

Arrange lobster rolls on a platter or individual plates. Serve immediately with a 1-oz portion of chips alongside each roll (4 oz total divided) and lemon wedges for squeezing over the lobster, if desired.

If making ahead slightly: keep lobster filling loosely covered in the refrigerator (no more than 2 hours) and warm gently in the skillet with a teaspoon of browned butter before assembling. Do not overheat to avoid toughening the lobster.