- Cooked lobster meat from two 1½–2-pound lobsters
- ¼ cup minced celery
- ¼ cup mayonnaise
- 1 tablespoon minced chives, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 split-top brioche or New England-style hot dog buns (sides trimmed for extra toasty edges)
- 4 tablespoons unsalted butter, divided
Step 1: Prep the Lobster
Rinse the lobster meat under cold water and check for any rogue shell pieces—nobody wants a surprise crunch! Pat it dry thoroughly to keep the mayo mixture from turning watery. Chop or tear the lobster into large, rustic chunks and set aside.
Step 2: Make the Mayo Mixture
In a large bowl, combine the celery, mayonnaise, chives, lemon juice, lemon zest, salt, and black pepper. Give it a taste and adjust the seasoning if needed—it should be light, bright, and creamy.
Step 3: Butter-Poach the Lobster
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the lobster meat and cook, stirring gently, for about 2 minutes until warmed through and coated in buttery goodness.
Step 4: Mix and Tos:
Using a slotted spoon, transfer the lobster to the mayo mixture. Toss gently to coat, being careful not to break up the lobster chunks. Discard the leftover butter and lobster juices from the skillet.
Step 5: Toast the Buns
Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Place the buns cut-side down and toast for about 2 minutes per side until golden and slightly crisp.
Step 6: Assemble the Rolls
Generously fill each toasted bun with the lobster mixture, piling it high for the perfect bite. Garnish with extra chives if you’re feeling fancy.
Step 7: Serve and Enjoy
These rolls are best served with a big, generous helping of homemade coleslaw, a pile of lightly salted ruffle chips, and an ice-cold, crisp Coca-Cola. Because honestly, what could be more classic than that?
For the ultimate indulgence, drizzle a little extra melted butter over the top of the lobster before serving. It’s the perfect way to make an already fabulous dish even more luxurious.
For a classic coleslaw that’s the perfect side for lobster rolls (or anything, really), combine 4 cups of thinly sliced green cabbage, 1 cup of thinly sliced purple cabbage, and 1 cup of shredded carrot in a large bowl. In a separate bowl, whisk together ½ cup mayonnaise, 1 tablespoon white vinegar, ½ tablespoon apple cider vinegar, 2 teaspoons granulated sugar, ½ teaspoon celery seed, and a pinch of salt and black pepper. Toss the dressing with the cabbage mixture until everything is beautifully coated, then refrigerate for at least an hour to let the flavours meld. It’s crisp, refreshing, and utterly fabulous—because homemade is always better!
If you’re celebrating something special, a generous dollop of Beluga or Ossetra caviar is just fabulous!
Bon appétit!
