The Perfect Lobster Roll

The perfect lobster roll: because you can have your cake and eat it too.

Makes 8

Recipe by Mary Nolan

 

  • 4 medium lobster tails, about 1 1/2 pounds total
  • Kosher salt
  • 1/2 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 12 tablespoons salted butter
  • 8 top split brioche or potato hot dog buns, sides trimmed if large
  • Thinly sliced chives for garnish
  • Lemon wedges for garnish
  1. Bring a large pot of salted water to a rolling boiling. Cook lobster tails for 5 minutes and then submerge into an ice bath. Once cool enough to handle, use a kitchen shears to cut down the center of the shell on both sides of the tail. Remove the shell and vein* (if any) and discard. Cut the lobster into bit size pieces and chill until ready to use.
  2. Mix mayonnaise, 1/4 teaspoon salt, lemon juice and Old Bay seasoning. Melt butter over medium-low heat in a medium saucepan and brush some onto the sides of the buns. Toast sides of buns in a saute pan over medium heat until golden brown. Meanwhile, heat lobster in reserved butter until warmed through (don’t allow butter to get too hot and boil; overcooked lobster gets tough).
  3. Spoon warm lobster into toasted buns and top with a drizzle of the mayonnaise mixture. Top with chives and serve with lemon wedges.

*If present, the vein can be a number of different colors and runs down the length of the tail. Run tail under water if it doesn’t come out cleanly.