Lobster Roll

This easy Lobster Roll recipe has soft chunks of lobster, celery and scallions for crunch, and mayo for creaminess all piled on a buttery, toasted bun.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1 sandwich each)

Calories 359kcal

Author Meggan Hill

Ingredients

1/4 cup mayonnaise
1 tablespoon green onion
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 cups cooked lobster meat cut into 3/4-inch pieces (see note 1)
1 cup celery chopped (about 2 stalks)
4 split-top hot dog buns (see note 2)
2 tablespoons butter softened
Lemon wedges for serving

US Customary - Metric

Instructions

In a medium bowl, whisk together mayonnaise, green onion, lemon juice, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Fold in lobster and celery. Cover and chill until serving time.
Spread butter on outside of buns. In a large skillet or griddle over medium-high heat, toast buns until golden brown, about 2 to 3 minutes per side.
Fill each toasted bun with about 1/2 cup lobster filling and serve with lemon wedges.

Video

Notes

Lobster: 1 pound of lobster claws and arms yields about 2 cups meat (reserve tails for something special such as Surf and Turf). If frozen, thaw overnight in the refrigerator. If raw, steam with salted water until cooked through, about 4 to 6 minutes.
Buns: Also known as New England-style buns, these hot dog buns and sliced through the top instead of through the side. Grilling the buns is optional but recommended.
Yield: This Lobster Roll recipe makes about 2 cups of cold lobster filling, enough for 4 sandwiches with 1/2 cup filling each.
Storage: Store covered in the refrigerator for up to 2 days.
Make ahead: Get ahead of the game by making the lobster filling a day in advance.

Nutrition