Simple Steps to a Classic Lobster Roll
A simple, classic lobster roll made with tender lobster meat, lightly tossed in mayo and served in a buttery toasted bun, perfect for a fresh, satisfying meal
Servings 2 people
Ingredients
- 3 small lobster tails
- 2 split-top brioche or hot dog buns
- ¼ cup mayo
- Juice and zest of ½ lemon
- ¼ cup finely chopped celery optional
- 2 tbsp chopped chives or parsley or both
- 2 tbsp finely chopped parsley
- 1 small diced shallot
- 2 tbsp finely chopped dill
- 1½ tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp unsalted butter for toasting the buns
Instructions
Make the Lobster Tails
- Bring a pot of salted water to a boil.
- Add lobster tails and cook for about 5–7 minutes, or until shells are bright red and the meat is opaque.
- Let cool in an ice bath.
- Remove the meat from the shells.
- Chop the lobster meat into bite-sized pieces.
Make the Lobster Salad
- In a bowl, mix the chopped lobster with mayo, Old Bay seasoning, lemon juice, and lemon zest.
- Add celery, shallot, parsley, dill, and chives or extra parsley.
- Season with salt and pepper to taste.
- Set aside, or refrigerate for 15 minutes if you want it extra chilled.
Toast the Buns
- In a skillet over medium heat, melt the butter.
- Toast each side of the buns until golden and crispy.
Assemble
- Fill each toasted bun generously with the chilled lobster salad.
- Top with a few cracks of black pepper, lemon juice, and chives.
- Serve and enjoy!