New England Lobster Roll

Sweet, tender chunks of fresh lobster meat tossed lightly in mayonnaise with celery and a touch of lemon, piled into a buttery, griddle-toasted New England-style split-top bun. Simple and coastal, letting the lobster be the star.

By YumYum Editorial · American Comfort

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 1 1/2 lbs cooked lobster meat, chopped into bite-sized chunks (from about 3-4 lobsters)
• 1/3 cup mayonnaise
• 1 celery stalk, finely diced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• to taste Salt and black pepper, to taste
• 4 New England-style split-top hot dog buns
• 4 tablespoons unsalted butter, softened
• to taste Lemon wedges, for serving

Instructions

1. If starting with live lobsters, bring a large pot of salted water to a boil and cook lobsters for 8-9 minutes until bright red. Cool, then remove the meat from the tails, claws, and knuckles and chop into chunks.
2. In a bowl, gently combine the lobster meat, mayonnaise, celery, lemon juice, and chives, tossing just until coated. Season with salt and pepper.
3. Cover and refrigerate the lobster salad for at least 15 minutes to let the flavors come together, but no longer than a couple hours to keep it fresh.
4. Butter the flat outer sides of the split-top buns generously.
5. Toast the buns in a skillet over medium heat, buttered side down, for 2-3 minutes per side until golden and crisp.
6. Fill each toasted bun generously with the chilled lobster salad, letting it mound over the top.
7. Serve immediately with lemon wedges on the side.