Ingredients
- 1 lb cooked lobster meat (claw and tail meat preferred)
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter, melted
- 1 tbsp fresh chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 New England-style split-top hot dog buns
- 1 tbsp unsalted butter (for toasting the buns)
- Optional: A pinch of Old Bay seasoning for extra flavor
Instructions
If using whole lobsters, remove the meat from the shells, chop it into bite-sized chunks, and place it in a mixing bowl. If using pre-cooked lobster meat, ensure it is fresh and pat it dry with a paper towel to remove excess moisture.
In a small bowl, whisk together the mayonnaise, lemon juice, melted butter, salt, and black pepper. If you like a little extra seasoning, add a pinch of Old Bay seasoning for a subtle spice. Mix well until fully combined.
Pour the dressing over the chopped lobster meat and gently toss to coat evenly. Be careful not to overmix, as you want the lobster chunks to remain intact. Add the fresh chives and give it one last light mix.
Heat a skillet or griddle over medium heat. Spread the additional tablespoon of butter on the sides of each split-top hot dog bun. Toast the buns for about 1-2 minutes per side until they are golden brown and slightly crispy.
Evenly distribute the lobster mixture among the toasted buns. Lightly press the buns together to hold the filling in place but don’t squish the lobster.
Serve the lobster rolls immediately with a side of crispy fries, coleslaw, or a fresh summer salad. For an extra burst of flavor, squeeze a little more lemon juice over the top before digging in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g