Chef Jason Hill shares his best lobster roll recipe in this episode of Chef Tips. This lobster salad roll uses just a small amount of mayo because you really want the lobster meat itself to shine. Some lobster roll recipes call for hot dog buns as the base, but this 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.
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.
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Notes
We used Lismore lobster meat, but you can use any kind.