Makes 6 servings
These classic lobster rolls don’t need much embellishment. Plenty of sweet lobster meat, just enough mayonnaise to hold everything together, a little lemon, and buttery toasted rolls are all you really need.
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Ingredients
2 pounds cooked lobster meat, preferably a combination of claw, knuckle, and tail meat (see Note)
1/3 cup mayonnaise, plus more as needed
1 tablespoon fresh lemon juice
1 tablespoon finely chopped celery
1 tablespoon finely chopped fresh chives
1/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, as needed
6 top-split hot dog rolls
3 tablespoons unsalted butter, softened
Directions
- Cut the lobster meat into generous bite-size pieces, leaving some larger pieces intact.
- In a large bowl, gently combine the lobster, mayonnaise, lemon juice, celery, chives, salt, and a few grinds of black pepper. Toss just until the lobster is lightly coated. Taste and adjust the seasoning. If the mixture seems dry, add another spoonful of mayonnaise. Refrigerate until ready to serve.
- Spread the outside surfaces of the rolls with the softened butter.
- Heat a large skillet or griddle over medium heat. Add the rolls and toast for 1 to 2 minutes per side, or until golden brown and crisp on the outside while remaining soft in the center.
- Divide the lobster mixture generously among the warm toasted rolls. Serve immediately, with lemon wedges on the side if desired.
Note: A good rule of thumb is that a 1¼- to 1½-pound whole lobster yields about 4 to 5 ounces of cooked picked meat. So, for 2 pounds (32 ounces) of cooked lobster meat, you’ll need approximately 7 to 8 whole 1½-pound lobsters, or 8 to 10 whole 1¼-pound lobsters. Or, for a premium, some specialty stores and fish markets will sell the shelled lobster.
