Regional U.S.

Lobster Roll

Name: Lobster Roll
Prep time: 20 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 1 ¼ pounds Cooked lobster meat, in chunks; ⅓ cup Mayonnaise; 1 Celery rib, finely diced; 1 tablespoon Fresh lemon juice; 1 tablespoon Fresh chives, chopped; ½ teaspoon Kosher salt; ¼ teaspoon Ground black pepper; 4 Split-top buns; 2 tablespoons Unsalted butter, softened

Sweet lobster, a little mayo, and a buttery toasted bun.

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Prep20 min

Cook5 min

Serves4

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The Maine classic, done right: big chunks of knuckle and claw meat, just enough mayo to hold it together, celery for crunch, and a split-top bun toasted in butter. Summer on the coast, anywhere.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

1 ¼ pounds Cooked lobster meat, in chunks

⅓ cup Mayonnaise

1 Celery rib, finely diced

1 tablespoon Fresh lemon juice

1 tablespoon Fresh chives, chopped

½ teaspoon Kosher salt

¼ teaspoon Ground black pepper

4 Split-top buns

2 tablespoons Unsalted butter, softened

Steps

Toss the lobster with the mayonnaise, celery, lemon juice, chives, salt, and pepper. Chill until cold.
Butter the outside of the buns and toast in a skillet over medium until golden on both sides, about 4 minutes.
Fill generously with the lobster salad and serve right away.

Tip: Do not overdress it. The lobster is the point; the mayo is just there to introduce everyone.

Lobster Roll

Ingredients

Steps

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