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Lobster Roll

This lobster roll features tender, juicy lobster meat piled into toasted, buttery buns, creating a messy yet satisfyingly crunchy and creamy handheld dish. The process involves chopping cooked lobster, mixing it with mayonnaise, lemon, and herbs, and filling toasted buns for a classic, indulgent seafood experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 1 lb lobster tail and claw meat squeeze out excess juice and chop coarse
  • 4 buns brioche buns or sturdy hot dog buns
  • 1/2 cup mayonnaise full-fat preferred
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons chopped chives or parsley finely chopped
  • 1 tablespoon butter for toasting buns
  • to taste salt and pepper season to preference

Equipment

  • Mixing bowl
  • Toaster or skillet
  • Knife
  • Cutting board
  • Squeeze bottle or fork (for lemon juice)

Method
 

  1. Chop the cooked lobster meat into coarse pieces, squeezing out excess juice to keep the filling from becoming soggy.
  2. In a mixing bowl, combine the chopped lobster with mayonnaise, lemon juice, chopped herbs, and a pinch of salt and pepper. Mix gently until well coated, being careful not to break the lobster apart too much.
  3. Slice the brioche buns in half and toast them until golden and slightly crispy, either in a toaster or skillet with a little butter for extra flavor.
  4. Spread a thin layer of butter on the toasted buns and place them back on the skillet for about 30 seconds to enhance the buttery crunch.
  5. Using a spoon or fork, generously scoop the lobster mixture into each toasted bun, pressing gently to fill the bun completely and create a messy, overflowing look.
  6. Serve the lobster rolls immediately while the buns are warm and crispy, with the juicy lobster oozing out with each messy bite—enjoy the tactile crunch and tender filling.