Lobster Roll
Sweet, buttery lobster meat piled into a soft roll with just a whisper of lemon and mayo. Summer lunch energy, zero fuss.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
lightelegantamericanlobstertendersoftweeknightlunch
Ingredients
- 8 oz cooked lobster meat
- 3 tbsp mayonnaise
- ½ whole lemon
- 2 tbsp butter
- 2 whole soft split-top rolls
- 1 tbsp chives or tarragon (fresh, chopped)
Instructions
- 1
Chop the lobster meat into bite-sized pieces, removing any shell bits.
- 2
Fold together the lobster, mayo, lemon juice (squeezed), and chives in a bowl until evenly coated.
- 3
Heat a skillet over medium-high. Brush both sides of each roll with butter until golden, about 90 seconds per side.
- 4
Divide the lobster salad between the toasted rolls, piling it high. Serve immediately.
Tools you’ll need
- cutting board
- knife
- small mixing bowl
- 12-inch skillet
- spatula
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