Recipe Background
This right here is the true New England classic, straight from the shore to your kitchen! Split-Top Bun Lobster Rolls are lobster rolls at their peak; a mixture of tender, tantalizing lobster meat coated in tangy mayonnaise to help unlock their full succulence and a little lemon flavoring to help keep things bright, like a trip to the beach! Of course, they can't be true Split-Top Bun Lobster Rolls without the rolls, and these ones are lightly grilled in butter to make sure they're toasty and crunchy for the perfect contrast. Nothing beats enjoying these sandwiches in the sun!
This right here is the true New England classic, straight from the shore to your kitchen! Split-Top Bun Lobster Rolls are lobster rolls at their peak; a mixture of tender, tantalizing lobster meat coated in tangy mayonnaise to help unlock their full succulence and a little lemon flavoring to help keep things bright, like a trip to the beach! Of course, they can't be true Split-Top Bun Lobster Rolls without the rolls, and these ones are lightly grilled in butter to make sure they're toasty and crunchy for the perfect contrast. Nothing beats enjoying these sandwiches in the sun!
Ingredients
- 1 pound frozen lobster meat thawed, or 1.5-2 pounds fresh lobster meat, cooked
- 1/4 cup celery minced
- 1/4 cup mayonnaise
- 1 tablespoon chives minced, plus more for serving
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter divided
- 4 split-top brioche New England-style hot dog buns, sides trimmed
Directions
- Rinse the lobster meat thoroughly, picking through it to remove any loose shells, then thoroughly drain the meat.
- Chop the meat into large chunks.
- In a large bowl, mix the celery, the mayonnaise, the chives, the lemon juice, the lemon zest, the kosher salt, and the ground black pepper together.
- Taste the sauce for seasoning.
- In a large skillet over medium heat, melt 2 tablespoons of the butter.
- Add the lobster meat to the butter and cook, while stirring, until the meat is warmed through and buttery, about 2 minutes.
- Use a slotted spoon to transfer the lobster to the mayo mixture and toss to coat.
- Carefully clean the skillet.
- Melt the remaining butter in the clean skillet over medium heat.
- Toast the buns on the cut sides until each side is golden and toasty, about 2 minutes per side.
- Load each bun with the lobster mixture.
- Garnish with more chives as desired.
- Serve.
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