Lobster Roll Twist (Print Version)
# Ingredients:
→ Lobster Mix
01 -
½ teaspoon celery salt
02 -
1 tablespoon Dijon mustard
03 -
2 tablespoons lemon juice (freshly squeezed)
04 -
½ cup mayo
05 -
1 pound lobster meat (cooked)
→ Bread Options
06 -
Butter (use for toasting)
07 -
4 New England-style hot dog buns (top-split preferred)
→ Crunchy Extras (Optional)
08 -
2 tablespoons scallions, chopped
09 -
¼ cup celery, diced small
# Instructions:
01 -
Work with either pre-cooked or freshly cooked lobster meat—whatever you have on hand. Use a knife to chop it into chunky pieces, keeping them large enough to enjoy a good bite of lobster. Aim to mix claw, tail, and knuckle meat for a nice combination if you're using whole lobsters. Set aside your lobster while you prepare the next steps.
02 -
Grab a medium-sized bowl and toss in the mayonnaise, lemon juice, Dijon mustard, and celery salt. Stir everything thoroughly until you get a creamy, smooth mixture. Take a moment to taste it—you might want a splash more lemon if you like it zesty or a little extra celery salt if you'd prefer a bolder kick.
03 -
Gently fold the lobster chunks into the dressing mix. A rubber spatula works great here since it keeps the lobster meat intact. Mix just enough to coat every piece evenly and lightly. If you're adding optional extras like scallions or diced celery, now's the time to fold them in too. You want a creamy finish, but don't drown the lobster in too much dressing.
04 -
Melt some butter in a skillet over medium heat until it’s just bubbling. Place the split buns on their sides in the pan and toast until they’re golden brown and crisp on both sides. Keep the inside of the bun soft while giving the outside a nice crunchy texture. If New England-style buns aren’t an option, regular hot dog buns can work as well.
05 -
With your buns still warm, fill each one generously with the creamy lobster mix. Don’t hold back—load them up so the filling almost spills over the sides. Serve right after assembling to enjoy the contrast of the warm toasted bread and cool lobster filling. Pair with potato chips, a pickle, or your preferred drink for the perfect dish.
# Notes:
01 -
This version keeps the lobster flavor front and center, complemented by a light, creamy dressing and buttery toasted bread.
02 -
Fresh-cooked lobster tastes best, but thawed high-quality frozen options work wonderfully if you’re short on time.
03 -
The lobster filling can be prepped up to a day ahead and stored in the fridge; just toast the buns fresh before assembling.
04 -
To try a Connecticut-style alternative, skip mayo entirely and coat the lobster with warm butter, chives, and a hint of lemon juice instead.