New Hampshire Lobster Roll
Cold, mayo-dressed lobster meat piled into a buttered, griddled split-top bun. It is the simplest showcase for fresh-picked lobster meat along the Seacoast.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Griddle or skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24
- carbs
- 26
- protein
- 24
- calories
- 420
Instructions
- 1
Gently mix the lobster meat, mayonnaise, celery, lemon juice, salt, and pepper in a bowl.
- 2
Put the lobster mixture in the fridge to chill for at least 15 minutes.
- 3
Spread butter on the outside of each split-top bun.
- 4
Toast the buns in a skillet over medium heat until both sides turn golden.
- 5
Fill each toasted bun generously with the cold lobster mixture.
- 6
Serve right away.
Chef's tips
Use just enough mayonnaise to lightly coat the lobster. It should never feel heavy or soupy.
Storage
Store lobster salad separately from buns, refrigerated, for up to 1 day.
Reheating
Served cold; do not reheat, just re-toast bun if needed.
Common mistakes to avoid
- •Adding too much mayonnaise so the meat turns soggy.
- •Using frozen pre-cooked lobster meat that has lost its firm texture.
Serving suggestions
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