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
Ingredients
Kosher salt
3 - 1¼ pound live lobsters
1 celery stalk, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon fresh chives, chopped
3 tablespoons mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tablespoons unsalted butter, room temperature
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.