![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/lobster-rolls/&media=https://blythesblog.com/wp-content/uploads/2016/08/Lobster-Roll-1920x850.jpg&description=<p class="p1"><span class="s1">Lobster Rolls are one of my favorite things to eat while on the east coast. It’s heaven in a bun. The lobster roll was originated at a restaurant named Perry's, in Milford, Connecticut, as early as 1929.</span></p> data-pin-do=)
Lobster Rolls
August 18, 2016
Lobster Rolls are one of my favorite things to eat while on the east coast. It’s heaven in a bun. The lobster roll was originated at a restaurant named Perry's, in Milford, Connecticut, as early as 1929.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 6 Servings
Directions
1Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add
2lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed
3baking sheet and let cool.
4Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix
5lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl;
6season with salt and pepper and add more mayonnaise, if desired.
7Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until
8golden, about 2 minutes per side; fill with lobster mixture.
DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
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