Lobster Rolls Buttery Mayo (Print Version)
# Ingredients:
→ Lobster Filling
01 -
1/4 cup real mayo
02 -
1 teaspoon zest from a lemon
03 -
1/4 teaspoon black pepper, freshly ground
04 -
1 tablespoon finely chopped chives
05 -
1 tablespoon lemon juice, squeezed fresh
06 -
1/4 cup celery, chopped into tiny pieces
07 -
1/4 teaspoon kosher salt
08 -
1 pound lobster meat, either thawed from frozen or cooked from two lobsters weighing around 1.5–2 pounds each
→ Hot Dog Buns
09 -
4 tablespoons butter, separated
10 -
4 hot dog buns, brioche style with split tops, trimmed on the sides
# Instructions:
01 -
Run the lobster meat under water and check for stray shell bits. Let it drain completely so your mayo doesn’t get runny. Tear or chop it into big pieces, then set aside.
02 -
Toss together the mayo, celery, chives, lemon zest, lemon juice, salt, and pepper in a big bowl. Adjust the flavor to taste.
03 -
Melt 2 tablespoons of butter on medium heat in a large skillet. Stir the lobster meat in for about 2 minutes until it’s warmed up and gets a light butter coating.
04 -
Scoop the lobster out with a slotted spoon and toss it into the mayo mixture until it’s evenly coated. Toss out the leftover butter and juices in the skillet.
05 -
Melt the last 2 tablespoons of butter in the same skillet over medium heat. Toast the inside of the buns for a couple of minutes per side until they’re crisp and lightly browned.
06 -
Split the lobster filling across the buns evenly. Sprinkle on some extra chives if you want. Pair with chips or a side you love best.
# Notes:
01 -
Make sure the lobster is drained well so the sauce stays thick.
02 -
Add a lemon wedge for a little extra zing before serving.