The Best Summer Lobster Rolls
- 2 lb Fresh Lobster Meat
- 1/2 cup Minced Celery
- 1/4 cup Mayonnaise (Less/More Depending on Your Preference)
- 1 tbsp Minced Fresh Chives
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Fresh Lemon Zest
- 1/4 tsp Kosher Salt
- 4 Split Top Brioche Buns (Hot Dog Buns)
- 4 tsp Butter
- 1/4 tsp Black Pepper (Optional)
- 1
Cook Lobster(s) according to your preference. Be sure to allow to cool enough to handle when removing lobster meat.
- 2
Chop or tear into large chunks and set aside.
Lobster Roll Dressing and Assembly- 3
In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt [and ground black pepper]. Taste for seasoning.
- 4
In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over.
- 5
Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet.
- 6
Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
- 7
Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
Lobster Roll, Lobster, East Coast, Lunch - 2