New England Lobster Roll

# What you'll need:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2–3 tbsp mayonnaise or 1/4 cup (60 g) melted unsalted butter (for Connecticut style)

03 - 1 tbsp freshly squeezed lemon juice

04 - 1 tbsp finely chopped celery (optional)

05 - 1 tbsp finely chopped chives or scallions

06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England–style hot dog buns

08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges

10 - Chopped fresh parsley (optional)

# How-To Steps:

01 - Gently combine lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives in a medium bowl. Season with salt and pepper to taste.

02 - Heat a skillet over medium heat. Spread softened butter on the sides of each split-top roll and toast until golden brown, approximately 1–2 minutes per side.

03 - Open each toasted roll and fill generously with the lobster mixture.

04 - Top with chopped parsley if desired and serve immediately alongside lemon wedges.

# Expert Tips:

01 -

The lobster stays the star because you're not burying it in heavy sauces—just enough mayo or butter to make it sing.
It's ready in 25 minutes from prep to plate, so it feels special without being stressful.
One roll satisfies completely, and your kitchen stays cool because there's barely any cooking involved.

02 -

Cold lobster meat against warm toasted bread is the whole thing—if the meat gets warm, something essential is lost.
Don't chop the lobster too fine; you want chunks you can actually taste and feel in your mouth, not a paste.

03 -

Buy your lobster meat the day you plan to use it, and keep it in the coldest part of your refrigerator until the last moment.
Toast the rolls at the very end so they're still warm when you fill them—cold rolls ruin the whole experience.