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.

Rebecca Charles and Deborah Di Clementi; Chef Rebecca Charles
Chef Rebecca Charles
Recipe by Coastal Living July 2002

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Pearl Oyster Bar, New York, New York, 212-691-8211

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