Lobster Roll
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Cold, lightly dressed lobster goes into a warm bun just toasted in butter, and the contrast in temperature is the whole point.
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Mayonnaise and lemon juice should only film the chunks, while diced celery adds crunch. Chopping the meat too fine or stirring hard turns it into a paste and loses the visible grain of the lobster.
Ingredients
Instructions
- 1
Pat the chilled 250 g cooked lobster meat dry so the dressing does not turn watery.
Cut it into bite-size chunks, keeping the pieces large enough to show texture instead of chopping them finely.
- 2
Trim any tough strings from 1 celery stalk, then dice it small so it adds crunch without large hard bits.
In a bowl, mix 3 tablespoons mayonnaise with 1 tablespoon lemon juice before adding the seafood.
- 3
Add the diced celery and lobster to the dressing, then fold gently with a spatula.
Stop as soon as the pieces are lightly coated; heavy mixing breaks the lobster and makes the filling pasty.
- 4
Cover the filling and chill it for about 10 minutes while preparing the buns.
Keeping it cold gives the classic style and prevents the mayonnaise from tasting heavy against the warm toasted bread.
- 5
Heat a pan over medium-low heat and melt the 20 g butter.
Toast the two hot dog buns on their flat sides for about 1 minute per side, until golden and crisp but not dark or burnt.
- 6
Open the toasted buns and fill them generously with the cold lobster mixture.
Serve right away before the bread softens; if any filling remains, keep it chilled and toast more bread only when needed.
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