Lobster Rolls
There are two longstanding, popular styles of lobster rolls, and they differ in two primary ways: temperature (cold versus warm) and sauce (mayonnaise versus butter). One style hails from Maine, where chilled lobster meat is tossed in a mayonnaise dressing (often with minced celery and chives), while the Connecticut version warms lobster meat in butter and serves it glistening in the butter sauce. These rolls embrace the best of both worlds and are both buttery and bright. The lobster meat is warmed in butter, quickly tossed in a light mayo dressing, then tucked into butter-toasted buns. Serve with potato chips and tangy coleslaw for a classic summer meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6tablespoons unsalted butter
- 4top-split hot dog buns
- 1pound
- Salt and pepper
- ¼cup mayonnaise
- 2tablespoons minced celery
- 1tablespoon chopped chives
- Lemon wedges (optional), for serving
Instructions
Step 1
In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer toasted buns to a large serving plate. Rinse skillet under cold water to cool off the pan.Step 2
Add the remaining 5 tablespoons butter to the skillet and melt over low. Add lobster meat, season with salt and pepper and gently warm, stirring frequently, until the lobster is just warmed through, about 2 minutes.Step 3
Meanwhile, in a medium bowl, combine mayonnaise, celery and chives; season with salt and pepper and mix well.Step 4
Using tongs or a slotted spoon, transfer lobster meat to mayonnaise mixture and gently toss until well combined.Step 5
Divide lobster mixture among toasted buns and drizzle on some of the lobster butter sauce. Serve immediately, with lemon wedges for squeezing over (if using).