Weekend Recipe: New England Lobster Roll

The lobster roll: an East Coast classic that is really just now starting to gain traction in the west. It's pretty simple, once you've got that lobster cooked -- and it'll taste much better if you do that cooking at home. If you can't find the correct buns, just use regular hot dog buns and only butter and toast the inside. Many thanks to America's Test Kitchen for the recipe!

Photo courtesy America's Test KitchenNew England Lobster Roll
Serves 6

2 tablespoons mayonnaise
2 tablespoons minced celery
1 1/2 teaspoons lemon juice
1 teaspoon minced fresh chives
Salt
Pinch cayenne pepper
1 pound lobster meat, tail meat cut into 1/2-inch pieces and claw meat cut into 1-inch pieces
6 New England-style hot dog buns
2 tablespoons unsalted butter, softened
6 leaves Boston lettuce

1. Whisk mayonnaise, celery, lemon juice, chives, 1/8 teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.

2. Place 12-inch nonstick skillet over low heat. Butter both sides of hot dog buns and sprinkle lightly with salt. Place buns in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer buns to large platter. Line each bun with lettuce leaf. Spoon lobster salad into buns and serve immediately.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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