New England Lobster Rolls
User Reviews
5
New England Lobster Rolls
Description
These New England Lobster Rolls are prepared by dicing pre-cooked lobster meat (preferably claw and knuckle meat for tenderness and color) and tossing it gently in mayonnaise mixed with lemon juice. Finely chopped celery and chives add crunch and fresh herbal notes. Seasoning with salt and black pepper is light to enhance natural lobster sweetness without overpowering. Split-top hot dog buns are buttered and toasted in a skillet until golden brown and slightly crisp, offering a sturdy yet tender vessel for the filling.
The recipe includes instructions for making a lemon chive mayonnaise from scratch, using egg yolk, Dijon mustard, lemon juice, kosher salt, canola and olive oils, and fresh chives whisked into an emulsion. This mayo can replace commercial options for a fresher flavor.
Lobster rolls are best served immediately to enjoy the contrast of warm toasted buns with cool lobster salad. They pair well with cold beverages like beer or lemonade for a casual meal or light lunch. Using split-top buns provides an ideal shape and texture that holds the filling firmly without becoming soggy.
Premium claw and knuckle meats from frozen or fresh sources work best; avoid overdressing the lobster with mayonnaise to prevent sogginess. When split-top buns are unavailable, brioche or other soft rolls can substitute, with attention to toasting for similar texture.
Ingredients
Lobster Rolls
- 2 cups lobster meat cooked, diced
- ¼ cup mayonnaise or homemade lemon chive mayonnaise
- 1 teaspoon lemon juice fresh; leave out if making lemon chive mayonnaise
- 3 tablespoons celery finely chopped
- 2 teaspoons chives chopped
- kosher salt
- black pepper
- 4 hot dog buns split-top
- 2 tablespoons butter
Lemon Chive Mayonnaise
- 1 egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons lemon juice fresh
- ⅛ teaspoon kosher salt
- 6 ounces canola oil or other neutral-flavored oil
- 2 ounces extra virgin olive oil
- 1 teaspoon water at room temperature
- 2 teaspoons chives chopped
Instructions
- Dice the cooked lobster meat into big pieces. Mix the mayonnaise and lemon juice together in a bowl. If making homemade mayonnaise, follow instructions for Lemon Chive Mayonnaise below.
- Mix the lobster with mayonnaise, adding just enough mayo to coat the lobster and hold it together. Gently stir in the celery and chives. Season with a pinch of salt and black pepper.
- To toast the buns, heat a large skillet over medium heat and add the butter. When butter is melted, add the buns and brown for 30 seconds to a minute on each side until golden brown.
- Spoon generous amounts of the lobster mixture into the toasted buns. Serve immediately with a cold beer or lemonade on the side!
Lemon Chive Mayonnaise
- To make the mayonnaise, place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together.
- Mix the canola and olive oils together in a measuring cup.
- While constantly whisking the egg mixture in the bowl, slowly pour in the oil, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store-bought mayonnaise.
- At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
Notes
- The preferred lobster meat is claw and knuckle meat for tender texture and attractive color; tail meat is firmer and more expensive.
- Cooked lobster can be purchased fresh or premium frozen; whole lobsters can be cooked at home as an alternative.
- Split-top buns are ideal for lobster rolls due to their soft white sides and suitability for butter toasting. Substitute with brioche or hot dog buns if needed.
- Use just enough mayonnaise to lightly coat lobster meat to avoid soggy rolls.
- Serve lobster rolls immediately while the buns are hot and toasty, accompanied by cold drinks like beer or lemonade.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 344kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 170mg | 57% |
| Sodium | 983mg | 41% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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