Lobster roll
Sweet chunks of lobster meat piled into a buttery toasted split-top bun, dressed with mayo or warm butter. It is the taste of a New England summer.
Lobster Roll: Maguy23, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
The lobster roll comes from the New England coast, particularly Maine and Connecticut, where lobster is abundant. Cold mayonnaise-dressed and warm buttered styles each have devoted fans and are served at seaside shacks.
Explore the cuisine of United States.
Recipe
Make Lobster roll at home
Ingredients
- 1 lb cooked lobster meat, chopped in chunks
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 1 celery stalk, finely diced
- 1 tbsp chives, chopped
- Salt and pepper
- 4 split-top hot dog buns
- 3 tbsp butter, softened
- Lemon wedges
How it's made
- Pat the lobster dry so the filling is not watery.
- Gently mix the lobster with mayonnaise, lemon juice, celery, chives, salt and pepper.
- Spread butter on the outsides of the buns.
- Toast the buns in a skillet over medium heat until golden on both sides.
- Spoon in the lobster filling and serve right away with lemon.
Variations
- Connecticut style: warm lobster tossed in melted butter.
- Maine style: chilled lobster in light mayo.
- Shrimp roll: same style with shrimp.
Cook’s tip: Cooked lobster tails are an easy shortcut; steam them 8 minutes and chill.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Lobster Roll: Maguy23, CC BY-SA 4.0 (Wikimedia Commons)