Go Back

Classic Lobster Roll

A classic summer delight featuring juicy chunks of lobster wrapped in a buttery toasted bun, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Lobster Mixture
  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon chives, finely chopped plus more for garnish
  • ½ teaspoon fresh tarragon leaves, chopped
  • ½ teaspoon lemon zest
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • to taste salt and pepper
  • 1 pound cooked and cooled lobster meat (claw and knuckle meat preferred, cut into large chunks)
Bun Components
  • 4 pieces New England Style Split Top Buns
  • 2 tablespoons butter
  • lemon wedges for serving
  • chopped chives for garnish

Method
 

Preparation
  1. In a medium-sized mixing bowl, combine mayonnaise, lemon juice, chives, tarragon, lemon zest, paprika, cayenne, salt, and pepper. Mix well and chill in the fridge for an hour.
  2. Gently fold in the lobster meat to keep those big chunks intact.
Toasting Buns
  1. Heat a fry pan over medium/high heat and butter the sides of the buns.
  2. Toast the buns until golden brown.
Assembly
  1. Fill each bun with the lobster mixture, garnish with fresh chives, and serve hot with lemon wedges.

Notes

Chilled lobster salad keeps well in the fridge for about 2 days. For best results, avoid freezing.