Lobster Roll
A simple and delicious lobster roll recipe using fresh Maine lobster, mayo, and toasted split-top buns for a taste of summer.
Ingredients
Lobster Filling
- 1 pound Maine lobster meat, cooked and chilled Chopped into bite-sized chunks.
- ¼ cup Mayonnaise Lightly mix with lobster, just enough to bind.
- 1 tablespoon Lemon juice Freshly squeezed for brightness.
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Chopped celery Optional for crunch.
- 1 tablespoon Chopped fresh chives For garnish and flavor.
Buns
- 4 pieces Split-top buns Soft and buttery, toasted.
- 2 tablespoons Butter For toasting the buns.
Instructions
Lobster Preparation
- Boil a large pot of salted water and cook live lobsters for about 8-10 minutes until bright red.
- Allow lobsters to cool, then crack the shells and remove the meat. Chop into bite-sized chunks.
Lobster Filling Assembly
- In a bowl, gently combine chopped lobster, mayonnaise, lemon juice, salt, pepper, celery, and chives. Mix carefully to preserve lobster chunks.
Bun Toasting
- Spread butter on the inside and outside of each bun.
- Toast the buns in a skillet or on a griddle until golden brown.
Assembly
- Fill each toasted bun with the lobster mixture. Serve immediately.
Notes
Keep the lobster filling and buns separate if you have leftovers to prevent sogginess. Serve with kettle-cooked potato chips, corn on the cob, simple slaw, or a pickle spear.