Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.
Recipe information
Yield
makes 8
Ingredients
1 1/2 pounds cooked, shelled lobster meat (about 4 1 1/2-pound lobsters), chopped into 1/2-inch pieces
2 tablespoons mayonnaise
1/2 teaspoon finely chopped fresh chives (optional)
1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot dog buns
1 1/2 tablespoons unsalted butter, melted, for rolls
Preparation
Step 1
Stir together the lobster and mayonnaise. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
Step 2
Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 1 1/2 minutes per side.
Step 3
Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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