Recipe courtesy of Buster's Sea Cove
Lobster Roll
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 4 servings
Ingredients
4 lobsters (1- to 1 1/2-pounds each)
1/2 cup finely minced celery
3 tablespoons finely minced chives
3 tablespoons mayonnaise, such as Hellmann's
1 tablespoon lemon juice
Salt and pepper
3 tablespoons butter
4 split-top buns
Potato chips, for serving
Pickles, for serving
Directions
- Boil the lobsters in a large pot of water until they turn bright red or begin to float, 6 to 7 minutes. Meanwhile, prepare an ice bath large enough to hold all of the lobsters. When cooked, transfer the lobsters to the ice bath to stop cooking.
- As soon as the lobsters are cooled, use a knife or a cracker to extract the meat from the shells. Pull the meat apart into 1/2- to 1-inch pieces and place in a mixing bowl.
- Add the celery, chives, mayonnaise, lemon juice and salt and pepper to the lobster meat and mix to blend.
- Melt the butter in a skillet over medium-high heat. Toast the rolls in the butter until golden brown on both sides. Split the rolls and stuff each with the lobster mixture.
- Serve with potato chips and a pickle.
