Classic Lobster Rolls (Print Version)

# Ingredients:

→ For the Lobster Filling

01 - 1 pound cooked lobster meat
02 - ½ cup mayonnaise
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 tablespoon Dijon mustard
05 - ½ teaspoon celery salt

→ For the Rolls

06 - 4 top-split hot dog buns (New England style preferred)
07 - Butter, for toasting the buns

→ Optional Add-ins

08 - ¼ cup diced celery for crunch
09 - 2 tablespoons chopped scallions

# Instructions:

01 - Start with your beautiful cooked lobster meat - whether you've cooked it yourself or purchased it pre-cooked, this is the star of the show! Gently chop it into bite-sized pieces, but not too small - you want to have some good-sized chunks that let you really taste that sweet lobster flavor. If you're using whole lobsters, aim for a mix of claw, knuckle, and tail meat for the best texture and flavor variety. Set the chopped lobster aside while you prepare the dressing.
02 - In a medium bowl, combine the mayonnaise, freshly squeezed lemon juice, Dijon mustard, and celery salt. The mayo creates that creamy base, while the lemon adds brightness, the Dijon brings a subtle tang, and the celery salt adds that classic New England flavor. Whisk everything together until smooth and well combined. Give it a taste and adjust the seasonings to your liking - maybe a bit more lemon juice if you prefer it tangier, or an extra pinch of celery salt if you want to amp up that signature flavor.
03 - Now for the magic moment - gently fold your chopped lobster meat into the dressing. Use a rubber spatula and a light touch to coat all the lobster pieces evenly without breaking them up too much. You want to preserve those beautiful chunks of lobster! If you decided to add some diced celery or scallions for crunch, fold those in now too. The mixture should be creamy but not drowning in dressing - you want the lobster to be the hero here.
04 - A proper lobster roll needs a properly buttered and toasted bun! Melt a generous amount of butter in a large skillet over medium heat. When it's bubbling but not browning, place your top-split hot dog buns on their sides in the butter. Toast each side until they're golden brown and crispy on the outside but still soft in the middle. That buttery crunch against the creamy lobster filling is what makes a lobster roll truly special! If you can find traditional New England-style split-top buns, they're perfect for this, but regular hot dog buns will work in a pinch.
05 - Once your buns are beautifully toasted, it's time to assemble! While the buns are still warm, open them up and generously fill each one with your lobster mixture. Don't be shy here - really pile it in! The filling should be practically overflowing for that impressive presentation. Serve your lobster rolls immediately while the contrast between the warm, buttery bun and the cool, creamy lobster filling is at its best. A side of potato chips, a pickle spear, and maybe a cold beer make this the perfect summer meal!

# Notes:

01 - This classic New England-style lobster roll lets the sweet, delicate flavor of lobster shine with just enough creamy dressing to bind it together, served in a buttery toasted bun.
02 - For the best flavor, try to use freshly cooked lobster meat, but high-quality frozen lobster meat that's been properly thawed works well too.
03 - You can prepare the lobster filling up to a day ahead and store it in an airtight container in the refrigerator, but wait to toast the buns until just before serving.
04 - For a Connecticut-style lobster roll variation, skip the mayo dressing entirely and simply toss the warm lobster meat with melted butter, a squeeze of lemon, and a sprinkle of chives before filling the toasted buns.

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