I can think of no better dish that captures the true taste and tone of summer than a lobster roll. But there are as many varieties of lobster rolls as there are claims to the “best-ever lobster roll” fame, so it ultimately comes down to your personal preferences for seafood sandwiches.
Mayo or no mayo? Celery or celery salt? Chives or scallions? The customizations are endless, but if you were to ask me, I’d aim for the biggest, freshest flavor possible by going mayo-less. Yep. The girl who usually lets her high-fat freak flag fly (See: Bacon-Cheddar Biscuits) has chosen to ditch the creamy condiment in favor of simple citrus.
My lobster roll stars tender chunks of chilled lobster meat tossed with lemon juice, fresh celery and scallions, and a pinch of salt and pepper. Pile it all atop a toasted split-top bun that’s been brushed with garlic butter and tell me if that’s not the best dang lobster roll ever to cross your lips.
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- 4 cups cooked lobster meat, roughly chopped
- 1 Tablespoon fresh lemon juice
- 1/4 cup chopped celery
- 1/4 cup chopped scallions
- 1/2 teaspoon salt
- 4 Tablespoons (½ stick) unsalted butter
- 3 garlic cloves, minced
- 4 split-top buns (See Kelly's Notes)
- In a small bowl, combine the cooked lobster, lemon juice, celery, scallions, salt and a few grinds of fresh black pepper, tossing until well combined. Set aside.
- Melt the butter and minced garlic in a small saucepan over low heat.
- Brush the exteriors of the buns with the garlic butter and toast in a saucepan over medium-low heat on both sides until golden brown. (See Kelly's Notes.)
- Divide the lobster mixture into the toasted buns and serve immediately.
- Split-top buns may be hard to find, so regular hot dog buns will do in a pinch. I found both regular and whole wheat split-top buns at my local Trader Joe's.
- You can also grill the buns over a low flame to add a smoky char.
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