Lobster Rolls
This is the best lobster roll recipe that combines a Connecticut and Maine lobster roll into one! It features juicy lobster meat tossed in lemony mayo, all served on a fluffy toasted bun.
Servings: 4 servings
Ingredients
- 8 tablespoons butter divided
- 2 cloves garlic minced
- 1¼ pound lobster meat fresh or thawed from frozen
- 1 teaspoon salt
- 1 whole lemon juiced and divided
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 ribs celery chopped
- 1 small shallot sliced paper-thin
- salt and freshly ground black pepper to taste
- 4 New England-style lobster roll buns
Instructions
- Cook the lobster. Melt half of the butter over medium heat in a large, heavy-bottomed skillet. Add the garlic and lobster meat. Season with salt and squeeze half of the lemon juice over the lobster. Saute until the meat has turned opaque. Turn off the heat.
- Make the dressing. Whisk together the mayo, sour cream, chives, dill, parsley, and the juice from the remaining lemon half.
- Put it all together. Using a slotted spoon, transfer the lobster meat to a large mixing bowl. Add the celery, shallot, and dressing. Toss until the lobster is thoroughly coated in the dressing. Taste and season with salt and pepper. Set aside.
- Toast the rolls. Split the rolls open lengthwise. Don’t cut all the way through. You want the two sides of each roll to be just barely connected. Melt the remaining butter in the microwave and brush it over the insides of the rolls. Broil, buttered-side-up for 1-2 minutes or until golden brown.
- Assemble. Divide the lobster mixture evenly between the 4 rolls and serve warm.
Nutrition
Calories: 689kcal | Carbohydrates: 32g | Protein: 30g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1856mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1026IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 3mg
