Description
The best lobster roll recipe from my travels in Maine! Warm buttery bun holds tender lobster meat with lemon zest, tarragon, celery, and mayo. Makes 4-6 Maine-style lobster rolls, depending on how high you pile the filling.
Ingredients
- 1 lb. cooked lobster meat (knuckle, claw, and lobster tail) cut or torn into bite-sized pieces
- 1/4–1/2 cup celery
- 1/4 cup chives (or sub scallions)
- 2 tablespoons fresh tarragon
- 1 tablespoon capers
- zest from one lemon
- 1 tablespoon fresh lemon juice
- 1/4 cup mayonnaise, more to desired creaminess
- salt and black pepper to taste
- optional- a dash of hot sauce, or cayenne, to taste
- 2 –3 tablespoons unsalted butter, divided
- 4–6 New-England style hot dog buns, regular hot dog buns
Instructions
- Place the lobster meat in a strainer to drain and remove any excess water.
- In a large bowl, add chopped celery, chives, tarragon, capers, lemon zest and lemon juice, mayo, salt, pepper and a dash of hot sauce. Mix to combine.
- Chop or tear the lobster meat into bite-sized pieces, checking for shells and cartilage. Heat one tablespoon of butter in a large skillet over medium heat and gently warm the lobster meat in the melted butter. Feel free to add more butter if desired.
- Using a slotted spoon, add the lobster meat to the mayo mixture, adjusting salt and pepper to taste.
- Pour out the pan juices (or do something creative with it) wipe out the pan, and heat the remaining butter in the large skillet over medium heat. Toast both sides of the split top buns until warm and golden.
- Divide the lobster salad mixture among the toasted buns and serve immediately. Some folks like to spread extra mayo on their buns, or add a few crisp lettuce leaves, up to you. 😉
Notes
Serve with potato chips for the whole Maine experience.
Storage: Leftover lobster filling will keep up to 3 days in the refrigerator in an airtight container.
You can reduce saturated fat by using olive oil instead of butter, but the butter truly has great flavor here. Or try ghee!
Lobster Meat: Feel free to steam fresh Maine lobsters or buy fresh lobster meat (and cook it in butter). I purchased this lobster roll kit, which includes cooked wild-caught, Maine lobster (knuckles, claws, and lobster tail) along with the buns. You can also buy lobster tails (fresh or frozen) and bake, grill, or steam them. You’ll need a full pound of lobster meat for this recipe. On a budget? Frozen and peeled langostino lobster tail will work in a pinch. Be sure to drain the lobster fully, after thawing, removing as much water as possible.
Best Bread to use for Lobster Rolls: Use New-England style, split-top buns—or sub soft hot dog buns. Brioche buns, or a croissant.
Nutrition
- Serving Size: 1 lobster roll
- Calories: 319
- Sugar: 3.7 g
- Sodium: 817 mg
- Fat: 13.9 g
- Saturated Fat: 4.2 g
- Carbohydrates: 26.3 g
- Fiber: 3.8 g
- Protein: 21.7 g
- Cholesterol: 124.4 mg