Description

Ultimate lobster rolls combine Connecticut-style buttery lobster rolls with Maine-style lemony mayo lobster rolls. Perfect for summer barbecues, seafood feasts, or indulgent meals. Easily customized for unique flavors.

Ingredients

For the Filling:

– 1 lb frozen lobster meat (thawed) or cooked meat from live lobsters

– ¼ cup minced celery

– ¼ cup mayonnaise

– 1 tbsp minced chives

– 1 tbsp lemon juice

– 1 tsp lemon zest

– ¼ tsp kosher salt

– ¼ tsp freshly ground black pepper

For the Buns:

– 4 split-top brioche or New England-style hot dog buns

For Toasting:

– 4 tbsp unsalted butter (divided)

Cook Mode Prevent your screen from going dark

Instructions

Rinse the lobster meat thoroughly and pick through for any loose shells. Drain well to prevent the mayo sauce from becoming watery. Chop or tear into large chunks and set aside.
In a large bowl, mix minced celery, mayonnaise, minced chives, lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Taste for seasoning and adjust as needed.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the lobster meat and cook, stirring occasionally, for 2 minutes, until warmed through and coated in butter. Use a slotted spoon to transfer the lobster to the dressing mixture and toss gently to coat. Discard excess butter and juices.
Wipe out the skillet. Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Toast the buns on the cut sides for about 2 minutes per side, until golden brown and crispy.
Divide the lobster mixture evenly among the toasted buns. Garnish with additional minced chives if desired. Serve immediately with potato chips on the side.

Notes

– Use fresh lobster: Fresh or high-quality frozen lobster offers superior flavor and texture compared to canned options.

– Avoid soggy buns: Drain lobster meat thoroughly and toast buns just before serving to prevent sogginess.

– Customizations: Add lettuce leaves, swap celery for red onion, or experiment with herbs like tarragon or dill for variety. Serve with dipping sauces like garlic aioli or spicy mayo for added flair.

– Storage: Store leftover lobster salad separately from buns to prevent sogginess. Refrigerate in an airtight container for up to 1 day. Toast buns again before serving leftovers to restore crispiness.

FAQs:

– Can I use canned lobster meat? Yes, but rinse it thoroughly to reduce saltiness.

– What can I substitute for brioche buns? New England-style hot dog buns or gluten-free buns work well.

– How do I prevent the lobster from being too chewy? Avoid overcooking and handle the meat gently.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course / Seafood
Method: Stovetop
Cuisine: American / New England

Nutrition

Serving Size: 1 lobster roll (based on 4 servings per recipe)
Calories: ~404
Sugar: 2g
Sodium: 450mg (varies with added seasonings, use low-sodium mayo to reduce)
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 22g
Cholesterol: 150mg