Best Lobster Rolls Butter Mayo (Print Version)
# Ingredients:
→ Lobster Filling
01 -
1 pound frozen lobster meat, thawed, or cooked meat from two 1.5 - 2 pound live lobsters
02 -
1/4 cup minced celery
03 -
1/4 cup mayonnaise
04 -
1 tablespoon minced chives
05 -
1 tablespoon lemon juice
06 -
1 teaspoon lemon zest
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
→ Hot Dog Buns
09 -
4 split-top brioche, New England style hot dog buns, with sides trimmed off
10 -
4 tablespoons butter, divided
# Instructions:
01 -
Rinse the lobster meat and pick through for any loose shells. Drain thoroughly to avoid watery mayo sauce. Chop or tear into large chunks and set aside.
02 -
In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Taste the mixture for seasoning.
03 -
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the lobster meat and cook, stirring for 2 minutes, until warmed through and coated in butter.
04 -
Using a slotted spoon, transfer the lobster meat into the mayonnaise mixture and toss to coat. Discard the butter and juices released from the lobster.
05 -
Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium heat. Toast the cut sides of the buns for about 2 minutes on each side until golden and crisp.
06 -
Divide the lobster mixture equally among the toasted buns. Garnish with additional chives if desired. Serve with potato chips or your preferred side.
# Notes:
01 -
Ensure the lobster meat is thoroughly drained to prevent the mayo sauce from becoming watery.
02 -
For added flavor, serve with a wedge of lemon on the side.