New England Lobster Roll
Cold lobster bound in just enough mayo, tucked into a butter-toasted bun — the whole point is staying out of its own way.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Bring a large pot of well-salted water to a rolling boil.
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Plunge the lobsters in headfirst, cover, and steam until the shells turn bright red, about 8 to 9 minutes.
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Transfer straight to an ice bath until cool enough to handle.
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Twist off the tails and claws, crack the shells, and pull the meat out in the largest pieces you can manage.
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Chop the meat into bite-sized chunks and refrigerate until fully cold, at least 30 minutes.
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Fold the chilled lobster with the mayonnaise, celery, chives, lemon zest, and lemon juice; season with salt and pepper.
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Melt the butter in a skillet over medium heat and griddle the split buns cut-side down until golden.
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Pile the lobster salad into the warm buns and serve immediately.
Notes
The lobster has to be cold and the bun has to be hot — that contrast is the entire dish, so don’t let the salad sit out long enough to lose its chill or let the buns cool before they’re filled. Go light on the mayo; it should bind the meat, not coat it.
No time to boil your own: swap in 1½ lb picked cooked lobster meat, chilled, and skip straight to the folding step. If you can’t find split-top buns, use the softest hot dog buns available and don’t skip the butter-toasting — it’s doing more work than it looks like.