This lobster roll recipe pays homage to a delicious sandwich I enjoyed at Luke’s Lobster during a recent trip to Washington, D.C. The key to a good lobster roll is to use just a minimal amount of mayonnaise, because you really want the lobster meat itself to shine.
Some lobster roll recipes call for hot dog buns as the base, but my version dresses it up with a Mexican bolillo roll. Lobster rolls are popular in Nova Scotia and New England, especially in Maine, Cape Cod, Boston and New York City.
Lobster RollsRecipe by Jason Hill – CookingSessions.com
- 12 oz. cooked lobster meat
- 2 bolillo or brioche rolls or 4 hot dog buns
- 1 stalk celery finely diced
- 1 tablespoons chopped chives
- 1 teaspoon chopped fresh tarragon
- Kosher salt and fresh cracked pepper
- Grated lemon zest peel, for garnish
Lobster Roll Sauce
- 1/4 cup mayonnaise
- 1-2 teaspoons fresh squeezed lemon juice
- 1-2 dashes Tabasco sauce optional
- Mix ingredients for sauce. Chop lobster meat into large bite-sized pieces. Gently fold sauce into lobster meat. Add celery, chives, tarragon and salt and pepper. Fold gently, just to combine. Chill, covered for 1 hour.
- Toast rolls and spread generously with butter. Top cold lobster salad mixture on rolls, and top with more chives and tarragon. Enjoy with salt and vinegar potato chips or thinly-cut French fries.