Classic Lobster Roll
A New England favorite featuring tender lobster meat tossed with a light mayo dressing, served on a toasted buttered bun. Perfect for a coastal-inspired lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb cooked lobster meat, chilled
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- ¼ cup celery, finely diced
- 2 tbsp red onion, minced
- 1 tbsp fresh tarragon, chopped
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 2 tbsp butter
- 2 count split-top hot dog buns
- 4 count lettuce leaves
Instructions
- 1
Cut the chilled lobster meat into 0.5-inch chunks, removing any cartilage.
- 2
In a bowl, whisk together mayonnaise, lemon juice, sea salt, and black pepper.
- 3
Fold in the lobster meat, celery, red onion, and tarragon until just combined. Do not overmix.
- 4
Heat a skillet over medium heat and butter both sides of each split-top bun.
- 5
Toast the buns in the skillet for 1–2 minutes per side until golden brown and warmed through.
- 6
Place a lettuce leaf in each toasted bun as a base.
- 7
Divide the lobster salad evenly between the two buns, piling it generously.
- 8
Serve immediately with lemon wedges and potato chips on the side.
Tools you’ll need
- cutting board
- chef's knife
- medium mixing bowl
- whisk
- rubber spatula
- 10-inch nonstick skillet
- butter knife
- serving plate
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