Chef Rebecca Charles' Lobster Roll

Coastal Living
Make delicious lobster rolls at home with this recipe from a New York chef. The lemony mayo topping is all that's needed to dress these classic sandwiches.
4 servings


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4 (1-pound) lobsters or 1 pound lobster meat
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 tablespoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns
Garnish: chopped chives


Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.

Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.

Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.

Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuce, if desired.

Created date

September 2002