Seafood & Catch · Free recipe
Classic New England Lobster Rolls
Sweet chunks of lobster lightly dressed in lemon-mayo, piled into a buttery toasted bun. A taste of the New England coast that lets the lobster shine.
Step 1
If starting from whole cooked lobsters, twist off the tails and claws, crack the shells with kitchen shears, and pull out all the meat.
Step 2
Cut the lobster meat into bite-sized, roughly 3/4-inch chunks and pat it dry with paper towels to remove excess moisture.
Step 3
In a medium bowl, gently stir together the mayonnaise, celery, lemon juice, chives, salt, and pepper.
Step 4
Add the lobster and fold gently just until coated; overmixing shreds the meat and makes it watery. Cover and chill while you toast the buns.
Step 5
Spread the softened butter on the flat outer sides of each top-split bun.
Step 6
Heat a large skillet over medium heat.
Step 7
Place the buns on their buttered sides and toast for 1 to 2 minutes per side until golden brown and crisp, pressing lightly with a spatula.
Step 8
Remove the buns and open them up.
Step 9
Divide the chilled lobster salad evenly among the four buns, mounding it generously.
Step 10
Sprinkle with a few extra chives.
Step 11
Serve immediately with lemon wedges and, if you like, potato chips on the side.
Tips from the test kitchen
- For a warm Connecticut-style roll, skip the mayo and toss the lobster in 4 tablespoons of melted butter instead.
- Keep the dressing light; the lobster is the star, so do not drown it.
