Creamy Lobster Rolls
Creamy Lobster Rolls
Ingredients
For the Lobster Salad
- 1 pound cooked lobster meat, from 1 1/2 pounds live lobster, chilled and cut into 1/2-inch pieces
- 1/2 cup mayonnaise, or more, to taste
- 1/4 cup celery, finely diced
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 top-split hot dog buns
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
If using live lobster, cook it according to your preferred method (steaming or boiling). Once cooked, let it cool slightly, then extract the meat from the claws, knuckles, and tail. Cut the lobster meat into 1/2-inch pieces and place it in a medium bowl. Chill the lobster meat in the refrigerator for at least 30 minutes.
⏱️ 10 min
- 2
In a separate small bowl, whisk together the mayonnaise, diced celery, minced chives, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Add the chilled lobster meat to the mayonnaise mixture. Gently fold the ingredients together until the lobster is evenly coated. Be careful not to overmix, as this can make the lobster tough. Taste and adjust seasonings as needed.
⏱️ 5 min
- 4
Cover the lobster salad and refrigerate for at least 30 minutes to allow the flavors to meld. This passive time is crucial for the best taste.
⏱️ 30 min
- 5
Preheat a large skillet or griddle over medium heat. Brush the outsides of the top-split hot dog buns with the melted unsalted butter.
⏱️ 2 min
- 6
Place the buttered buns in the hot skillet or on the griddle. Toast the buns for 2-3 minutes per side, or until they are two golden brown and lightly crispy.
⏱️ 6 min
- 7
Generously fill each toasted bun with the creamy lobster salad. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lobster Rolls
For the Lobster Salad
- 1 pound cooked lobster meat, from 1 1/2 pounds live lobster, chilled and cut into 1/2-inch pieces
- 1/2 cup mayonnaise, or more, to taste
- 1/4 cup celery, finely diced
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 top-split hot dog buns
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
If using live lobster, cook it according to your preferred method (steaming or boiling). Once cooked, let it cool slightly, then extract the meat from the claws, knuckles, and tail. Cut the lobster meat into 1/2-inch pieces and place it in a medium bowl. Chill the lobster meat in the refrigerator for at least 30 minutes.
⏱️ 10 min - 2
In a separate small bowl, whisk together the mayonnaise, diced celery, minced chives, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
⏱️ 5 min - 3
Add the chilled lobster meat to the mayonnaise mixture. Gently fold the ingredients together until the lobster is evenly coated. Be careful not to overmix, as this can make the lobster tough. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
Cover the lobster salad and refrigerate for at least 30 minutes to allow the flavors to meld. This passive time is crucial for the best taste.
⏱️ 30 min - 5
Preheat a large skillet or griddle over medium heat. Brush the outsides of the top-split hot dog buns with the melted unsalted butter.
⏱️ 2 min - 6
Place the buttered buns in the hot skillet or on the griddle. Toast the buns for 2-3 minutes per side, or until they are two golden brown and lightly crispy.
⏱️ 6 min - 7
Generously fill each toasted bun with the creamy lobster salad. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min