This recipe yields about 14 lobster rolls. If you’re looking to impress, this is a pretty good way to do it! You could absolutely sub in some crab or shrimp if you’re not ready to take the plunge (ha) with lobstah. The top-split buns are an absolute must. This is non-negotiable, loves. To lose any of the lobster filling out the side of a side-split bun would be absolutely tragic, not mention messy and utterly impractical! Top-split is essential. You could also cut this recipe in half for more of an intimate gathering.
For the filling, you will need:
- 1 1/2 lbs cooked lobster tails
- 1 cup mayo
- 5 diced celery ribs
- 1 TBS lemon juice
- Salt and pepper to taste
- 1 TBS chopped dill plus more for garnish
For the buns:.
- 1 package bib lettuce
- 14 top split hot-dog buns
- 1 tsp Old Bay seasoning
- 1 stick butter
Cook your lobster according to package instructions, or ask your fishmonger for detailed instructions. You’ll probably cook the tails 10-12 minutes. You’ll know they’re done when they turn that beautiful deep red color!
While the lobster is cooling, mix up the dressing! In a large mixing bowl, combine the mayo, chopped celery, lemon juice, dill, salt and pepper. Set aside
After the lobster is cool enough to handle, using a heavy pair of kitchen scissors, cut along the back of the lobster tail. Expose and remove the meat from the shell, and discard the digestive tract if it’s still in there.
Chop the lobster meat into bit size pieces, and toss it with the dressing. Set aside.
Combine softened butter with the Old Bay seasoning in a medium mixing bowl. Butter the outside sides of the buns with a knife or spatula, and grill on each side until golden. Place a piece of bib lettuce inside the bun and then place your desired amount of lobster filling inside. Garnish with a sprinkle of dill and a lemon wedge, and if you close your eyes, you’re thisclose to the Hamptons! Warm bread, cool filling, heaven! Serve immediately.