Loaded Lobster Rolls
For a seafood lover, nothing is better than a loaded lobster roll in summer. Decadent chunks of lobster meat are lightly dressed with a blend of mayonnaise, lemon juice and seasoning then nestled perfectly inside a toasted split-top bun.
Servings: 4 people
Ingredients
- 1 pound cooked lobster meat- picked over for shells and cartilage
- 3 tbs Mayonnaise (or more to taste)
- 1 1/2 tsp Freshly Squeezed Lemon Juice
- Pinch of Kosher Salt & Fresh Ground Pepper
- 4 New England Style (Split Top) Hot Dog Buns
- 4 leaves of Boston Lettuce
- 2 tbs unsalted butter, softened
- 1 tsp Finely chopped parsley, chives or dill - choose according to your preference or availability.
- Optional spice seasoning: sprinkle of Old Bay or Celery Seed seasoning.
Instructions
- Chop the cooked lobster meat. If using tail meat cut into 1/2-inch pieces and cut the claw meat slightly larger into 3/4 inch pieces. If using only knuckle and claw meat, cut into 3/4 inch pieces. Set aside.
- In a medium sized bowl, whisk together the mayonnaise, lemon juice, herbs of choice, 1/8 tsp salt and 1/4 tsp pepper in large bowl. Add lobster and gently toss to combine. Taste and adjust seasoning.
- At this stage, you can serve immediately or cover tightly and refrigerate for 24 hours.
- When ready to serve, place a nonstick skillet over med-low heat. Butter both sides of Split-top buns with the softened butter. Toast buns until golden brown and then flip and repeat. (About 2-3 minutes.)
- Line each bun with a lettuce leaf. Generously spoon lobster salad into buns and serve with a lemon wedge.