
Ingredients
Maine-Style (Cold Lobster Salad) Lobster Roll
- 5 oz cooked lobster meat, drained and roughly chopped
- 1-2 tbsp mayonnaise
- 2 tbsp chopped celery
- 1 tsp minced shallot
- 2 tsp fresh lemon juice
- 1 tsp finely chopped fresh chives
- ¼ tsp finely chopped fresh tarragon, optional
- ½ tsp finely chopped fresh dill, optional
- kosher salt
- 2 tablespoons salted butter, softened
- 2 Pepperidge Farms hot dog buns, top sliced
Connecticut-Style (Warm Butter) Lobster Roll
- 5 tbsp salted butter, divided
- 2 Pepperidge Farms hot dog buns, top sliced
- juice of ½ lemon
- 5 oz cooked lobster meat, drained and roughly chopped
- minced fresh chives for garnish
Directions
Maine-Style (Cold Lobster Salad) Lobster Roll:
In a medium bowl, add the lobster meat, mayonnaise, celery, shallot, lemon juice, chives, and optional tarragon and dill. Add kosher salt to taste and mix well until lobster meat is well-dressed. Set aside.
Heat a sauté pan over medium heat. Spread the butter on the top and bottom of the hot dog buns, then toast in the pan until golden brown, about 1-2 minutes per side.
Fill the toasted buns with lobster mixture and serve immediately.
Connecticut-Style (Warm Butter) Lobster Roll:
Heat a sauté pan over medium heat. Spread the butter on the top and bottom of the hot dog buns, then toast in the pan until golden brown, about 1-2 minutes per side.
Meanwhile, melt 3 tablespoons butter in a small saucepan with the lemon juice. Once melted, remove from heat and stir in the lobster meat, seasoning with salt to taste.
Fill the toasted buns with the warm lobster meat and garnish with chives. Serve immediately.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.