This Lobster Roll is filled with chunks of tender, sweet, cooked lobster meat, hints of fresh lemon & celery and will instantly bring you back to the shores of Maine. Served stuffed into a top-split warm toasted bun, this is a recipe essential for any lazy summer evening.
Lobster Rolls are made for summer.
There, I said it. I have had a craving for lobster rolls for roughly the past year. Not sure why it’s taken me so long to give into my craving, but I finally did it and oh it was worth the wait.
These babies are delicious.
The best part of making lobster rolls at home is that you can decide the lobster meat / mayo ratio. I am not a big fan of too much mayo in my lobster salad. The mo’ lobster the better please! I want big lobster flavor. Therefore, I only put a little bit of mayo in my lobster salad. (Hellmanns. Always Hellmanns.)
What’s also important is the bun. A split-top, white-bread hot dog bun. Toast the bun lightly and maybe add a little pad of butter… mmmmm.
Out and about and looking for the best lobster roll this summer? Take a peek here.
This is one of my favorite lobster rolls in the City. Definitely worth a trip. Their brunch menu is also insanely delicious… and so is pretty much any and every dish on their dinner menu. I may or may not frequent GT too often. 😉 As I’ve said before, I am a sucker for amazingly fresh fish.
- Cooked lobster meat from 2 lobsters
- Heilmanns Mayonnaise
- 1/4 cup finely diced celery
- Juice from 1/2 lemon
- Pinch of cayenne pepper
- Pinch of paprika
- Pinch Old Bay seasoning
- Salt and freshly ground pepper to taste
- 4 top-split hot dog buns
- Unsalted butter, melted - optional if you want to toast your buns
- Boston lettuce, torn into pieces
- In a large bowl, mix together lobster meat, mayo, celery, lemon juice, cayenne pepper, paprika, old bay seasoning. Season to taste with salt and pepper. Set aside.
- If you want to toast the buns, heat grill pan and drizzle sides of buns with butter and toast until crisp.
- Line buns with torn lettuce. Stuff with lobster salad.