New England Lobster Rolls with Lemon Butter
Inspired by the breezy shores of New England, this Lobster Roll brings together the freshness of succulent lobster meat with the zesty tang of lemon butter, offering a delightful twist on a classic seaside delicacy.
Equipment
- Small Saucepan
- 10-inch cast-iron or non-stick skillet
- Medium mixing bowl
- Silicone spatula
- Pastry brush
Ingredients
- 1 cup lobster meat about 5 oz / 140g, fresh, cooked, and chopped into bite-sized pieces
- 2 tablespoons unsalted butter 1 oz / 28g
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons mayonnaise preferably homemade
- 4 whole New England-style split-top hot dog buns
- 2 tablespoons fresh chives finely chopped, 6g
- 1 pinch kosher salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Melt the butter in a small saucepan over low heat. Once fully melted, remove from heat and stir in the lemon juice until combined. Set aside — it will stay liquid and warm enough to brush easily.2 tablespoons unsalted butter, 1 tablespoon lemon juice
- In a mixing bowl, gently fold together the chopped lobster meat, mayonnaise, and chives until just combined. Season with kosher salt and freshly ground black pepper to taste.1 cup lobster meat, 2 tablespoons mayonnaise, 2 tablespoons fresh chives, 1 pinch kosher salt, 1 pinch freshly ground black pepper
- Brush the outer flat sides of each split-top bun generously with the lemon butter. Heat a skillet over medium heat and toast the buns, buttered side down, until golden brown and crisp, about 2 minutes per side.4 whole New England-style split-top hot dog buns
- Generously fill each bun with the lobster mixture. Drizzle extra lemon butter over the top, if desired.
Notes
Storage: Lobster filling keeps in an airtight container in the fridge for up to 2 days. Store buns separately at room temperature and toast just before serving.
Make-ahead: Mix the filling without salt, cover, and refrigerate. Season and let it come to cool room temperature (about 15 minutes out of the fridge) before filling warm buns.
Freezing: Do not freeze assembled rolls or dressed filling — mayonnaise breaks and lobster texture suffers. Plain cooked lobster meat can be frozen for up to 3 months before mixing.
Substitution: Greek yogurt can replace mayonnaise for a lighter filling. A pinch of smoked paprika in the mayo adds subtle depth.
Pro tip: Fold the lobster filling gently and stop as soon as everything is just coated — overmixing breaks down the lobster pieces and turns the filling mushy.
Nutrition
Serving: 1servingCalories: 147kcalCarbohydrates: 1gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 93mgSodium: 310mgPotassium: 131mgFiber: 0.1gSugar: 0.2gVitamin A: 248IUVitamin C: 2mgCalcium: 55mgIron: 0.2mg
We'd love to know if you enjoyed this recipeRate this Recipe !
