Saturday, September 4, 2010

Lobster Rolls

What better way to end the summer than with lobster rolls?! I made a mini version with good quality rolls. I must be missing something, because every lobster roll recipe I could find recommends using white hot dog buns. Ick! Sorry, but I am not using those even if they are the proper roll. I used the kind of rolls you find in the freezer section and bake yourself so they are crisp on the outside and soft and airy on the inside. The recipe I used was from Barefoot Contessa Parties cookbook. The recipe was perfect, but I was only borrowing the book and gave it back before writing down the recipe! I've written down a similar recipe below for you, adapted from Emeril Lagasse.

*Sorry about the out of focus photos, the ladies wanted their lobster rolls! I promise better photos on this blog in the future. I just got an awesome new camera!

  • 4 rolls (or more mini rolls)
  • 1/4 cup melted unsalted butter
  • 1/3 cup homemade or good quality mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped celery
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon chopped chives
  • 1 pound freshly cooked lobster tail and claw meat, cubed
In a bowl, combine the mayonnaise, lemon juice, and salt, and mix well. Fold in the celery, shallots, dill, parsley, and chives. Fold in the lobster meat. Place 1 bun on each plate and divide the lobster salad among each.


  1. Anonymous5:28 PM

    This recipe sounds amazing and I can't WAIT to try it out. One question, in your recipe you don't mention what you did with the melted butter. Was that for brushing onto the rolls before adding the lobster salad? Thanks!

    1. Sorry about that. It's been over a year since I posted this recipe (yikes those pictures!) but I think you're right that the butter is for brushing onto the rolls. Enjoy!

  2. Anonymous8:29 AM

    Thank you!


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