Classic New England Lobster Roll

new england style lobster rolls in brioche buns with chips.

In this New England-style lobster roll recipe, my dad keeps his lobster salad recipe simple, adding only some salt and pepper with a little cayenne to season the filling alongside a bit of celery and mayonnaise.

Course Sandwich

Cuisine American

Prep Time 20

Cook Time 0

Servings

Calories 350kcal

Author Kylie Mazon-Chambers

Ingredients

1 pound cooked lobster meat, chopped
¼ cup mayonnaise
¼ cup finely diced celery
3 tablespoons finely diced yellow onion
2 tablespoons freshly squeezed lemon juice
Pinch cayenne pepper
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 top-split New England-style brioche rolls
Lemon wedges, for serving

US Customary - Metric

Instructions

In a large mixing bowl combine the lobster meat, mayonnaise, celery, onion, lemon juice and cayenne. Season to taste with salt and pepper.
Chill the lobster salad in the refrigerator for at least 20 minutes to an hour.
Heat a large sauté pan over medium heat, add the butter and allow to melt. Add the rolls and toast until golden brown on both sides, about 2 minutes each side. Remove and set aside on a platter.
Fill each roll with about ½ cup of the lobster salad. Serve with lemon wedges on the side.

Notes

If you can't find New England style top-split buns, you can use hot dog buns and carefully slice about 1/4" off each side so they lay flat when toasted in a skillet.

Nutrition