Lobster Roll Classic (Print Version)
# Ingredients:
→ Lobster filling essentials
01 -
1 tablespoon Dijon mustard
02 -
½ cup mayo
03 -
½ teaspoon celery salt
04 -
2 tablespoons fresh lemon juice
05 -
1 pound of cooked lobster meat, cut into small pieces
→ Bun setup
06 -
Butter for the buns
07 -
4 hot dog buns with top cuts
# Instructions:
01 -
Grab a medium-sized bowl and combine the mayo, celery salt, mustard, and lemon juice. Taste it and tweak the seasoning if needed.
02 -
Gently stir the lobster pieces into the dressing until they're nicely coated. Try not to mash the lobster while mixing.
03 -
In a frying pan over medium heat, melt a bit of butter. Toast each bun, cut side down, until both sides are lightly browned, around 2-3 minutes total.
04 -
Pack the warm buns full of lobster filling and dig in right away for the freshest taste and texture.
# Notes:
01 -
Want some crunch? Toss in 2 tablespoons of finely chopped celery or a few slivers of scallions when mixing the lobster.
02 -
You can prep the lobster mixture a day ahead. Just keep it in the fridge in a sealed container.
03 -
Go classic with sides: potato chips and a pickle make it feel like New England.