All, Recipes, Seafood
Lobster Rolls with Homemade Mayonnaise
There’s nothing like a lobster roll to make a summer afternoon feel special.
Our lobster rolls are served Maine-style, lightly coated in a homemade mayonnaise and topped with herbs and celery, to bring additional flavor to lobster’s lean meat. Purchasing shelled lobster meat from a local fishmonger is the most sustainable option, but you can also purchase fresh lobsters steamed-to-order in your local grocery store, or even boil live lobsters yourself; simply bring 2 inches of salted water to boil in a large pot, set a steamer over top, add the lobsters, and steamed covered for 8 minutes per pound, until the temperature reads 135°F in the thickest part of the claws. No matter how you prepare them, bring them to your next summer picnic for a guaranteed way to make everyone’s day.
WELCOME HOME
We’ll send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.
How to Make It
Ingredients
For the Lobster Rolls
- 1 lb (454 g) cooked lobster meat, from about 4 lbs (1.8 kg total) whole lobsters
- ⅓ cup homemade (recipe follows) or store-bought mayonnaise
- 1 celery stalk, minced, about ½ cup
- 2 tbsp thinly sliced chives, plus more for garnish
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 6 top-sliced brioche hotdog buns
- ¼ cup butter, softened
- Dill pickles, for serving (optional)
- Potato chips, for serving
For the Mayo*
- 1 egg yolk, at room temperature
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp kosher salt
- ½ cup neutral oil, such as avocado or grapeseed
- Freshly ground black pepper
*This recipe yields ⅔ cup.
Instructions
- Cut lobster meat into bite-sized pieces, then transfer to a large bowl. Add mayonnaise, celery, chives, lemon zest, lemon juice and salt. Season with pepper. Cover let stand while you toast buns or refrigerate in an airtight container up to 2 days.
- Split buns leaving the end intact. Spread cut sides with butter.
- Heat a large pan over medium heat. Working in batches, add buns to pan, buttered-sides down. Toast until golden and warmed through, 1 to 3 minutes.
- Fill toasted buns with lobster-mixture. Sprinkle more chives over top, if desired. Serve with potato chips and pickles.
- For the mayo, add yolk, lemon juice, mustard, garlic and salt to a medium bowl. Set bowl over a damp towel to keep still while whisking. Season with pepper, then whisk until smooth. While whisking, very slowly drizzle in oil until pale, thick and emulsified. For a looser consistency, whisk in water, 1 tsp at a time. Season to taste with salt and pepper.
How to Store It
Refrigerate homemade mayo in an airtight container up to 5 days.
Tell Us Your Thoughts