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Lobster Roll

Enjoy this iconic summer sandwich, which captures the essence of coastal dining in every blissful bite. Sweet, succulent chunks of lobster meat, lightly dressed in a touch of mayo overflowing from a perfectly toasted, buttery roll. 
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 pound cooked lobster meat from 3 (1 1/2 pound live lobsters or 6-8 medium lobster tails
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
  • 1/4 cup finely chopped celery
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped chives, plus more for sprinkling
  • 1/4 teaspoon paprika, plus more for sprinkling
  • 1/8 teaspoon ground cayenne pepper
  • 6 split-top hot dog buns
  • 2 tablespoons butter, melted, plus more for drizzling

Instructions
 

  • 1) Remove the shells from the lobster and pick through the lobster meat for any shell pieces. Use paper towels to pat the meat dry thoroughly. Chop the meat into huge, recognizable chunks, 1/2- to 1-inch pieces.
    2) Place the lobster meat in a large bowl and fold in the mayonnaise, salt, and black pepper. Fold in the celery, lemon zest, lemon juice, chives, paprika, and cayenne pepper. Cover and refrigerate until ready to use.
    3) Brush both cut sides of the split-top buns with the melted butter. Heat a large skillet over medium-low heat. Working in batches if necessary, place the buns, cut side down, in the hot skillet. Toast until golden brown on one side, about 1 minute. Flip and toast the other side until golden brown, 30 seconds to 1 minute more.
    4) Divide the filling among the buns. Drizzle with melted butter and sprinkle with chives, black pepper, and paprika before serving. 
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