Servings 4 servings
Ingredients
- 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 unsalted butter
- 3 garlic cloves, minced
- 4 split-top buns (See Kelly's Notes)
Instructions
- 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.
Notes
- 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.
- This recipe works well regardless of how you cook your lobster, so bring a pot of water to a boil, fire up the grill or preheat the oven – they’re all great options!
- Achieving the perfect lobster roll experience requires toasting the buns just right. To ensure a crispy and golden exterior, make sure that the buttered side of the buns makes direct contact with the heat source, whether you're using a griddle or skillet. Be sure to watch them closely to prevent burning.
- You can also grill the buns over a low flame to add a smoky char.
- Lobster rolls are best enjoyed fresh and immediately after assembly. If preparing in advance, keep the lobster meat mixture and toasted buns separate until just before serving to maintain optimal freshness.
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