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Lobster Roll Recipe from a Lobstermonger’s Daughter

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This classic lobster roll keeps sweet, tender lobster at the center with a light lemony mayonnaise dressing, celery, and fresh herbs. The chilled filling is piled into warm, buttery split-top buns for a simple coastal favorite.

Ingredients

  • 1 pound cooked lobster meat, chilled and roughly chopped
  • 1/4 cup mayonnaise
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley, optional
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 split-top hot dog buns
  • 2 tablespoons unsalted butter, softened
  • Lemon wedges, for serving

Instructions

  1. Check the chilled cooked lobster meat carefully for pieces of shell, then cut any larger pieces into bite-sized chunks.
  2. Place the lobster in a medium bowl and add the mayonnaise, celery, lemon juice, lemon zest, chives, and optional parsley.
  3. Gently fold the ingredients together until the lobster is lightly coated, taking care to keep recognizable pieces of lobster intact.
  4. Season with salt and freshly ground black pepper, tasting before adding additional salt because lobster is naturally briny.
  5. Cover the lobster mixture and refrigerate while preparing the buns.
  6. Spread the softened butter over the outside surfaces of each split-top bun.
  7. Heat a skillet or griddle over medium heat and place the buns buttered-side down.
  8. Toast for about 1 to 2 minutes per side, until the exterior is crisp and golden while the interior remains soft.
  9. Remove the warm buns from the skillet and immediately divide the chilled lobster filling evenly among them.
  10. Finish with additional chives or a small squeeze of fresh lemon juice if desired.
  11. Serve immediately with lemon wedges.

Notes

  • These cooking times assume the lobster meat is already cooked and chilled; allow additional time when starting with whole live lobsters.
  • For a Maine-style lobster roll, keep the lobster chilled and use only enough mayonnaise to lightly coat it.
  • For a Connecticut-style variation, omit the mayonnaise and gently warm the lobster in melted butter before filling the toasted buns.
  • The celery can be omitted for a simpler, softer lobster filling.
  • For extra freshness, add chives, parsley, or a small amount of dill without overpowering the lobster.
  • For subtle heat, add a pinch of cayenne or a few drops of hot sauce.
  • Use extra lemon zest rather than excessive lemon juice for stronger citrus flavor without making the dressing watery.
  • Store leftover lobster filling separately from the buns in an airtight container in the refrigerator and use within 1 to 2 days.
  • Do not reheat mayonnaise-based lobster filling; keep it chilled and toast the buns fresh before serving.

Nutrition

Find it online: https://thefamilycooking.com/lobster-roll-recipe-from-a-lobstermongers-daughter/