American
Lobster Roll
New England lobster roll with chilled lobster salad, lemon, celery, chives, mayonnaise, and butter-toasted split-top buns.
4 servings · 35 minutes prep · 18 minutes cook
Ingredients
Main
- 4 live lobsters, 1 1/4-1 1/2 lb each
- 1/2 cup kosher salt, for boiling water
- 1/3 cup mayonnaise
- 1 tbsp fresh lemon juice, freshly squeezed
- 1 tbsp minced celery
- 1 tbsp minced chives
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 4 top-split New England hot dog buns
- 4 tbsp unsalted butter, softened
Directions
Cook, Dress, and Fill
- If starting with live lobsters, have the fishmonger dispatch them or stun and dispatch them humanely before cooking. Bring 1 gallon water and salt to a rolling boil, then cook until the shells are bright red and the thickest tail and claw meat is pearly white and opaque throughout, with no translucent center, 8-10 minutes.
- Transfer the lobsters to a tray and cool for 20 minutes. Pick tail, claw, and knuckle meat, keeping pieces large.
- Fold the lobster meat with mayonnaise, lemon juice, celery, chives, seasoning salt, and white pepper.
- Spread butter on the outside faces of buns. Toast in a skillet until golden, 1-2 minutes per side.
- Fill the warm buns generously with lobster salad.
