These classic lobster rolls are a New England summer favorite. Sweet, tender chunks of fresh lobster meat are lightly tossed in butter with crisp celery, fresh herbs, and a squeeze of lemon, then piled into golden toasted brioche buns. Finished with a sprinkle of chives, they’re rich, bright, and utterly irresistible.
Ingredients
- 1 1/2 pounds cooked lobster meat, roughly chopped
- 4 brioche hot dog buns (top-split preferred)
- 3 tablespoons unsalted butter, melted, plus more for toasting
- 2 stalks celery, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped chives, plus more for garnish
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the lobster. If using whole lobsters, cook, cool, and pick the meat from the claws, knuckles, and tails. Chop the meat into bite-size chunks and pat dry with paper towels.
- Make the lobster salad. In a large bowl, gently fold the lobster meat with the melted butter, celery, mayonnaise, lemon juice, chives, parsley, Old Bay seasoning, salt, and black pepper. Cover and chill for at least 15 minutes so the flavors meld.
- Toast the buns. Brush the outsides of the brioche buns with butter and toast them in a skillet over medium heat until golden and crisp, about 2 minutes per side.
- Assemble the rolls. Generously fill each toasted bun with the chilled lobster salad, letting it mound over the top.
- Serve. Garnish with extra chopped chives and serve immediately with lemon wedges and your favorite chips or coleslaw.
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