The BEST Lobster Rolls (With Butter AND Mayonnaise)
In the great debate of whether lobster rolls are best when served Connecticut-style with melted butter or the Maine way laced with lemony mayonnaise, I say do a combo of both! Trust me, you're going to love these.
Course Main Course
Cuisine American
Keyword lobster rolls
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 19 minutesminutes
Servings 4
Calories 404kcal
Ingredients
1poundfrozen lobster meat, thawed, or cooked meat from two 1 ½ - 2 pound live lobsters
¼cupminced celery
¼cupmayonnaise
1tablespoonminced chives
1tablespoonlemon juice
1teaspoonlemon zest
¼teaspoonkosher salt
4 split-top brioche, New England style hot dog buns, with sides trimmed off
¼teaspoon freshly ground black pepper
4tablespoonsbutter, divided
Instructions
Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.