New England-Style Lobster Roll

New England-Style Lobster Roll

When it comes to making lobster rolls, less is more. A simple mixture of chopped celery and scallion and fresh lemon juice tossed with a little mayo serves to complement the sweetness of the lobster without overwhelming its fabulous flavor. Easy and quick to prepare, all you really need to serve with these sandwiches are some crispy chips or fries, homemade coleslaw and a cold beer or light, refreshing white wine.

New England-Style Lobster Roll

  • Ingredients:
  • 1-1/2 cups cooked lobster meat, roughly chopped (see notes)
  • 1 tablespoon freshly squeezed lemon juice
  • 1-1/2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon-style mustard
  • 1 tablespoon scallion (green tops only), thinly sliced
  • 2 tablespoons celery, finely chopped
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter, melted
  • 4 soft, top-split hot dog rolls

In a small bowl, whisk together the lemon juice, mayonnaise and mustard until smooth. Cut the lobster meat into bite sized chunks and add to the lemon-mayonnaise mixture. Add the lobster, green onion and celery, combine well and season to taste with salt and pepper.

Brush the insides of each roll with the melted butter, reserving about 1 tablespoon. Toast the buttered rolls until lightly golden on the inside. Divide the lobster mixture between the rolls and drizzle a bit of the remaining butter over top of each. Serve immediately.

Makes 4 sandwiches

Recipe Notes:
Approximately 1-1/4 lbs of lobster in the shell should yield enough meat to make 1-1/2 cups chopped. For an easy, year-round solution, purchase 4 or 5 small, cold-water lobster tails (previously frozen is okay). Using a large, sharp knife, split them in half lengthwise and steam them until the meat is opaque, 2 to 3 minutes.

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