Lobster Roll
User Reviews
5
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Prep Time
13 mins
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Cook Time
2 mins
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Total Time
15 mins
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Servings
4 people
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Calories
405 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Lobster Roll
Description
This Lobster Roll recipe starts with cooked lobster meat gently warmed in butter to retain its delicate texture. It’s combined with a light mayonnaise dressing enhanced by celery for crunch, lemon zest and juice for brightness, chives for mild onion flavor, and a dash of hot sauce for subtle heat. Kosher salt and black pepper season the mix.
The buns, ideally New England style with a top split and flat sides, are butter-toasted for a golden, crisp exterior and soft interior. A lettuce leaf can be added for freshness and texture contrast. The sandwich is composed by filling each bun with a quarter of the lobster mixture and a scattering of fresh chives.
The roll’s flavorful balance of buttery warmth, fresh citrus, and mild spice makes it suitable as a light lunch or appetizer. It showcases lobster meat while providing textural interest from toasted buns and optional celery.
As noted, lobster meat can be purchased cooked or steamed at the store. The mixture can be prepared a day ahead and kept chilled. Substitutions like omitting mayo or adding tarragon, capers, or onion can customize the salad. Flattening the bun edges aids in toasting.
Ingredients
- 1 lb lobster meat or meat from 2 or 3 medium size lobsters, cooked
- 2-3 Tablespoons mayonnaise
- 1 celery finely diced, optional, rib
- ½ teaspoon lemon zest
- ½ Tablespoon lemon juice
- 1 Tablespoon chives
- 1 dash hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 4 tablespoons butter
- 4 split top buns New England-style
- lettuce optional, for serving, leaves
Instructions
- Drain lobster and pat dry excess moisture off with a paper towel. If needed, cut lobster meat into chunky pieces
- Add diced celery, mayo, lemon zest and juice, chives, a dash of hot sauce and a little pinch of kosher salt and freshly cracked black pepper to a bowl and stir to combine. Set aside.
- Add butter to a skillet over medium heat. Add lobster to pan of melted butter and toss to coat. Cook until just warmed, about 2 minutes (it's already cooked, so we're just warming it.). Use a slotted spoon to remove meat (let excess butter drip off into the pan)to the bowl with dressing and toss gently to coat.
- Wipe skillet clean and set over medium heat. Add remaining 2 tablespoons butter and melt. Dip buns in melted butter on both of the flat sides and toast hot pan until golden on both sides.
- Open buns and if desired, place a lettuce leaf inside, and then ¼ of the lobster mixture. Top with a sprinkle of fresh chives. Serve immediately.
Notes
- Frozen or refrigerated lobster meat can be used if fresh lobster is unavailable; claw, arm, and knuckle meat are traditional.
- New England style top-split buns are preferred; if unavailable, use good quality top-sliced buns and flatten the edges with a serrated knife for proper toasting.
- Mayonnaise can be omitted, serving lobster solely tossed in melted butter with garlic powder for a different style.
- Additions like fresh tarragon, capers, or chopped onion can be included to diversify flavor.
- The lobster salad can be made and refrigerated up to one day before serving for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 175mg | 58% |
| Sodium | 1132mg | 47% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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