Description
Transport yourself to a breezy New England summer with these irresistible lobster rolls. Packed with succulent lobster meat, a touch of creamy mayo, and a hint of Old Bay seasoning, this classic dish is served on perfectly toasted split-top buns. Whether you’re a seafood lover or just looking for a taste of coastal cuisine, these lobster rolls are sure to impress.
Ingredients
DRESSING:
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 1 tablespoon very finely minced shallot
- 3 tablespoons finely minced celery
- 1 tablespoon finely minced dill, plus more for topping
- 1 tablespoon minced chives, plus more for topping
- 1 teaspoon Old Bay Seasoning, plus more for topping
- Pinch of cayenne, to taste
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE/SERVE:
- 1 pound cooked, cooled lobster or langoustine meat***, cut into bite-sized chunks
- 4 split-top hot dog buns
- 2 tablespoons softened butter
- Lemon wedges, for serving
Instructions
- For the dressing: Mix all the ingredients together to combine. Any and all of the ingredients should be adjusted to taste; no one ingredients should overpower the others—and especially not the lobster. Keep in mind that the shallot flavor will further develop as it sits in the dressing, so use caution before adding more or the flavor will take over. Cover and refrigerate for at least two hours before proceeding with Step 2.
- Shortly before you’re ready to serve, gently mix the lobster meat into the prepared dressing; set aside.
- Spread a thin layer of softened butter on each cut side of the buns. Toast until golden brown on both sides over medium heat in a skillet or flat-top griddle.
- Mound the lobster salad into the buns and sprinkle with chives, dill, and Old Bay as desired. Serve with additional lemon wedges.
Notes
*To really gild the lily, you could melt a few tablespoons of butter right before serving and drizzle over top of the assembled rolls.
**See instructions in the article body above for cooking a whole lobster and lobster tails if you’re unable to access fresh cooked lobster meat.
***Langoustines generally come fully cooked and frozen. Be sure to defrost them completely before using; I like to set them in colander set over a bowl to drain off the liquid that comes out while they’re defrosting.
- Category: Seafood