Lobster Rolls

By LRay

Martha Stewart Living, July/August 2015, page 6.

Ingredients

• 1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh chives
• 1 tablespoon fresh chervil, plus more for serving
• Coarse salt
• 1/4 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper (optional)
• 12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
• 4 tablespoons unsalted butter, melted

Preparation

Step 1

Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.

Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.

Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.