New England Lobster Rolls

By norsegal8

This recipe is best when made with lobster you’ve cooked yourself. Use a very small pinch of cayenne pepper, as it should not make the dressing spicy. We prefer New England–style top-loading hot dog buns, as they provide maximum surface on the sides for toasting. If using other buns, butter, salt, and toast the interior of each bun instead of the exterior.

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons minced celery
• 1 1/2 teaspoons lemon juice
• 1 teaspoon minced fresh chives
• Salt
• Pinch cayenne pepper
• 1 pound lobster meat, tail meat cut into 1/2-inch pieces and claw meat cut into 1-inch pieces
• 6 New England-style hot dog buns
• 2 tablespoons unsalted butter, softened
• 6 leaves Boston lettuce

Preparation

Step 1

1. Whisk mayonnaise, celery, lemon juice, chives, 1/8 teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.

2. Place 12-inch nonstick skillet over low heat. Butter both sides of hot dog buns and sprinkle lightly with salt. Place buns in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer buns to large platter. Line each bun with lettuce leaf. Spoon lobster salad into buns and serve immediately.