Creamy Lemon-Caper Lobster Rolls
Creamy Lemon-Caper Lobster Rolls
Ingredients
For the Lobster Salad
- 1 pound cooked lobster meat, chilled, cut into 1/2-inch pieces
- 1/2 cup mayonnaise, good quality
- 1/4 cup celery, finely diced
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, drained, roughly chopped
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 brioche split-top hot dog buns
- 2 tablespoons unsalted butter, melted, as needed
- 4 green leaf lettuce, leaves, optional
Instructions
- 1
If using whole cooked lobster, carefully remove all meat from the tails, claws, and knuckles. Cut the lobster meat into 1/2-inch pieces and place in a medium bowl. If using pre-cooked lobster meat, ensure it is chilled and cut to size.
⏱️ 5 min
- 2
In a separate small bowl, combine the mayonnaise, finely diced celery, minced chives, chopped dill, chopped capers, lemon zest, and lemon juice. Season with kosher salt and freshly ground black pepper. Stir until well combined.
⏱️ 5 min
- 3
Gently fold the mayonnaise mixture into the chopped lobster meat until evenly coated. Be careful not to overmix. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 15 min
- 4
While the lobster salad chills, prepare the buns. Heat a large skillet or griddle over medium-low heat. Brush the outsides of the brioche buns with melted butter. Place the buns butter-side down on the skillet and toast for 2 to 3 minutes per side, or until golden brown and lightly crispy.
⏱️ 5 min
- 5
Once the buns are toasted, you may line them with a lettuce leaf if desired. Spoon a generous amount of the chilled creamy lemon-caper lobster salad into each toasted bun. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon-Caper Lobster Rolls
Ingredients
For the Lobster Salad
- 1 pound cooked lobster meat, chilled, cut into 1/2-inch pieces
- 1/2 cup mayonnaise, good quality
- 1/4 cup celery, finely diced
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, drained, roughly chopped
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 brioche split-top hot dog buns
- 2 tablespoons unsalted butter, melted, as needed
- 4 green leaf lettuce, leaves, optional
Instructions
- 1
If using whole cooked lobster, carefully remove all meat from the tails, claws, and knuckles. Cut the lobster meat into 1/2-inch pieces and place in a medium bowl. If using pre-cooked lobster meat, ensure it is chilled and cut to size.
⏱️ 5 min - 2
In a separate small bowl, combine the mayonnaise, finely diced celery, minced chives, chopped dill, chopped capers, lemon zest, and lemon juice. Season with kosher salt and freshly ground black pepper. Stir until well combined.
⏱️ 5 min - 3
Gently fold the mayonnaise mixture into the chopped lobster meat until evenly coated. Be careful not to overmix. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 15 min - 4
While the lobster salad chills, prepare the buns. Heat a large skillet or griddle over medium-low heat. Brush the outsides of the brioche buns with melted butter. Place the buns butter-side down on the skillet and toast for 2 to 3 minutes per side, or until golden brown and lightly crispy.
⏱️ 5 min - 5
Once the buns are toasted, you may line them with a lettuce leaf if desired. Spoon a generous amount of the chilled creamy lemon-caper lobster salad into each toasted bun. Serve immediately and enjoy!
⏱️ 2 min