Why choose between butter and mayonnaise on your lobster roll when you can have both? This super-simple classic lobster roll recipe is perfect for whipping up all summer long: it requires minimal cooking and is ideal for making the most of lobster season. No fresh lobster? No problem, this recipe works great with frozen lobster too. Serve these with a side of crispy potato chips and you’ve got a seriously elegant dinner on the table in 20 minutes.
Related: Seriously Delicious Prince Edward Island Lobster Dynamite Dip
ingredients
directions
De-shell lobster, chop into large chunks and set aside.
In a large bowl, combine celery, mayonnaise, juice from ½ lemon, chives, salt and pepper.
In a large skillet over medium-low heat, melt 2 tablespoons butter and add lobster meat. Stir until lobster is just warmed through and coated in butter.
Transfer buttery lobster to mayonnaise mixture and mix to combine. Taste and add additional salt as needed.
Wipe out the skillet and melt remaining 1 tablespoon butter. Toast the brioche buns on both sides in the butter until golden and crispy.
Fill buns with lobster mixture and top with additional chives and a squeeze of lemon. Serve immediately.
