Classic New England Lobster Rolls
Sweet, chunky lobster tossed in a light lemony mayo and piled into a toasted, buttery split-top bun, a New England classic done right.
INGREDIENTS:
- 600 grams cooked lobster meat, roughly chopped (from about 2 lobsters)
- 3 tablespoons mayonnaise (Kewpie or Hellmann's)
- 1 tablespoons fresh lemon juice
- 0.5 lemon, zested
- 1 celery stalk, finely diced
- 1 tablespoons fresh chives, finely chopped
- 0.3 teaspoons kosher salt
- 0.3 teaspoons black pepper
- 0.3 teaspoons cayenne pepper
- 4 split-top hot dog buns
- 2 tablespoons unsalted butter
- 4 small butter lettuce leaves
- 1 lemon, cut into wedges for serving
STEPS:
- Make the dressing: In a bowl, combine 3 tablespoons mayonnaise (Kewpie or Hellmann's), 1tablespoons fresh lemon juice, 0.5 lemon, zested, 1 tablespoons fresh chives, finely chopped, 0.3teaspoons kosher salt, 0.3 teaspoons black pepper, and 0.3 teaspoons cayenne pepper. Stir until smooth. Fold in 1 celery stalk, finely diced.
- Fold in the lobster: Add 600 grams cooked lobster meat, roughly chopped (from about 2 lobsters) to the dressing and fold gently to combine. You want big, chunky pieces of lobster coated, not shredded. Taste and adjust salt, lemon, or cayenne. Refrigerate until ready to use.
- Toast the buns: Heat a skillet or griddle over medium heat. Spread 2 tablespoons unsalted butteron the flat sides of 4 split-top hot dog buns. Toast cut-side down until deep golden brown.
- Assemble & serve: Tuck a leaf of 4 small butter lettuce leaves into each bun, then pile the lobster mixture generously on top. Finish with extra chives and serve immediately with 1 lemon, cut into wedges for serving on the side.
NOTES:
- Lobster meat: Ask your fishmonger for pre-cooked lobster meat to save time, or steam two 1.5 lb live lobsters for 12 minutes and pick the meat yourself. Claw, knuckle, and tail meat all work — keep the pieces generous.
- Keep it cold: The lobster mixture should be cold when it hits the warm bun. Make it ahead and refrigerate for up to an hour before serving.
- Split-top buns are essential: They toast flat on both sides, giving you that golden, buttery crust. If you can't find them, brioche hot dog buns are a good substitute.
- Connecticut style: Prefer a warm lobster roll? Skip the mayo, toss the lobster in 2 tbsp of melted butter with a pinch of salt, and serve warm in the toasted bun. Both versions are equally iconic
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