Classic New England Lobster Roll (Cold Style)
Enjoy a classic New England lobster roll with chilled, fresh lobster meat dressed in a light mayonnaise and lemon mixture, served in a perfectly toasted, buttery split-top bun.
Equipment
- large pot (for boiling/steaming lobster)
- bowl
- large skillet
- knife
Ingredients
Main
- 1 pound fresh cooked lobster meat from 1.5 - 2 live lobsters, or pre-cooked claws, knuckles, and tail meat
- 1/4 - 1/2 cup good quality, full-fat mayonnaise
- 1 stalk celery finely diced (optional)
- 1/2 lemon for fresh juice
- 1 tablespoon chives or green onion finely chopped (optional)
- Salt to taste
- Freshly ground black pepper to taste
For the Buns
- 4-6 split-top hot dog buns, New England style
- 2-3 tablespoons unsalted butter, melted for toasting buns
Instructions
Preparation
- If using live lobsters, steam or boil them for 8-10 minutes per pound, then cool and extract the meat.
- Chop the lobster meat into bite-sized pieces, ensuring no shell fragments remain, then chill it in the refrigerator for at least 30 minutes.
Assembly
- In a bowl, combine mayonnaise, a squeeze of lemon juice, and optional diced celery, then season with salt and pepper.
- Gently fold the chilled lobster meat into the mayonnaise mixture, adjusting seasoning and mayonnaise to taste.
- Melt butter in a skillet, butter the cut sides of the split-top buns, and toast them until golden brown and slightly crispy.
- Fill each toasted bun generously with the cold lobster mixture and garnish with chives or green onions if desired, then serve immediately.
Notes
For the best flavor and texture, ensure the lobster meat is thoroughly chilled before mixing. Adjust the amount of mayonnaise and lemon juice to your personal preference.