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Classic Lobster Roll

A warm, buttery roll stuffed with juicy chunks of lobster, made with a creamy dressing that adds a touch of zing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the dressing
  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon chives (finely chopped) Plus more for garnish
  • ½ teaspoon fresh tarragon leaves (chopped)
  • ½ teaspoon lemon zest (loosely packed)
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • to taste Salt and pepper
For the lobster roll
  • 1 pound cooked and cooled lobster meat (claw and knuckle meat preferred, cut into large bite-sized chunks)
  • 4 pieces New England Style Split Top Buns
  • 2 tablespoons butter
  • Lemon wedges for serving
  • Chopped chives for garnish

Method
 

Preparation
  1. In a medium-sized mixing bowl, combine mayonnaise, lemon juice, chives, tarragon, lemon zest, paprika, cayenne, salt, and pepper. Mix well with a spoon or whisk. If you have time, cover and let chill in the fridge for an hour to enhance those flavors.
  2. Add the cooked lobster meat to the aioli and gently fold it in. Be careful not to break those glorious chunks.
Cooking
  1. Heat a fry pan over medium/high heat. While it warms up, butter the sides of your split top buns.
  2. Toast the buttered sides in the fry pan until golden brown.
  3. Remove the buns and fill each with the lobster mixture. Garnish with fresh chives and serve hot with lemon wedges.

Notes

For a lighter version, swap out mayo for yogurt. For a spicier kick, add a splash of Sriracha. Store leftovers in the fridge for up to 2 days, but best enjoyed fresh.