Lobster Roll
User Reviews
5
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Prep Time
15 mins
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Cook Time
14 mins
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Total Time
29 mins
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Servings
4
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Calories
313 kcal
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Course
Main Course, Lunch
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Cuisine
American
Lobster Roll
Description
This lobster roll uses tender pieces of lobster meat mixed with a simple dressing of mayonnaise, mild celery, freshly squeezed lemon juice, salt, and a touch of hot sauce for mild heat. The lobster is cut into uniform half-inch chunks to distribute evenly throughout the mixture. The buns are prepared by trimming the sides, buttering, and toasting in a skillet to a light golden brown, adding a buttery exterior and slight crispness.
Filling the buns with lettuce leaves before the lobster salad adds texture and moisture control, keeping the bread from becoming soggy. This serving method highlights the delicate lobster flavor while adding subtle richness and brightness from the other ingredients. The sandwich is suitable for casual meals or entertaining.
Leftover lobster meat can be prepared ahead as described by gently boiling thawed lobster tails in salted water, then cooling in an ice bath before extracting the meat. The rolls keep refrigerated for a couple days and freeze well if stored properly. Fresh bakery buns can be used if top-cut hot dog buns are unavailable.
Ingredients
- 12 ounces lobster meat or 2 medium lobster tails, about 6 ounces each, see note
- 2 tablespoons mayonnaise
- 1 rib celery finely diced
- 2 teaspoons lemon juice fresh
- ⅛ teaspoon salt
- 3 dashes hot sauce or to taste
- 4 hot dog buns top cut, see note
- 3 tablespoons butter
- 8 leaves butterleaf lettuce or bibb lettuce
Instructions
- Dab the lobster meat dry with a paper towel if needed and cut into ½-inch pieces.
- In a medium bowl, combine the mayonnaise, celery, lemon juice, salt, and hot sauce. Add the chopped lobster and gently toss to combine.
- To prepare the buns, cut a slice off each side of the bun and brush with butter.
- Heat a large skillet over medium-low heat. Place the bun in the skillet, butter side down, and cook for 2 minutes or until golden brown. Flip and repeat on the other side.
- Place the lettuce inside each bun and top with the lobster mixture.
Notes
- To cook lobster tails, boil thawed tails in salted water for 5–7 minutes until cooked, then cool in an ice bath before removing meat.
- If top-cut buns are unavailable, use bakery buns and slice them yourself for a similar effect.
- Store leftover lobster rolls in the refrigerator for up to 2 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313 | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 134mg | 45% |
| Sodium | 764mg | 32% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1309IU | 26% |
| Vitamin C | 3mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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