Lobster Rolls
Cool, tender lobster coated in a light lemon mayonnaise dressing is tucked into crisp-edged, buttery toasted buns. Celery adds a pleasant crunch, while chives provide a fresh, mild onion flavor without overpowering the seafood.
Use freshly cooked or thawed lobster meat, and chill it briefly before mixing for the cleanest flavor. Avoid overmixing so the lobster stays in generous pieces; brioche or split-top hot dog buns can replace standard buns if desired.
Serve these seafood sandwiches with potato chips, coleslaw, or a green salad for a relaxed lunch, picnic, or summer gathering. Prepare the lobster mixture up to several hours ahead, but toast and fill the buns just before serving.
How to Make It
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1
Chop the cooked lobster meat into bite-size pieces and place it in a mixing bowl.
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2
Combine the mayonnaise, lemon juice, chives, salt, and black pepper in a small bowl.
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3
Fold the dressing and celery gently into the lobster until evenly coated. Chill for 10 to 15 minutes while preparing the buns.
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4
Melt the butter in a large skillet over medium heat. Toast the buns on their sides until golden and crisp, about 1 to 2 minutes per side.
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5
Fill the toasted buns with the lobster mixture and serve immediately.
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