Martha Stewart's Lobster Roll Recipe

Martha Stewart's Lobster Roll Recipe
Staff Writer
Lobster Meat

Istock/Hockeymom4

Lobster Meat

A big pot of boiling lobsters always draws a crowd, and when I demoed this at SoBe, that was no exception. When you’re making a lobster roll, the fewer the ingredients, the better and more authentic your sandwich will be. Some people prefer to add just mayonnaise or melted butter, but a sprinkling of fresh herbs can be delicious — just nothing too strong like rosemary or thyme. Fresh lemon juice is also a great addition. Not only is lobster meat utterly delicious, it’s low-calorie and very nutritious. Butter the buns on the outside (the Maine way), toast them in a skillet, and load them up. The more meat you put in, the more popular you’ll be.

Adapted from "Food Network Food & Wine Festival Cookbook" by Lee Brian Schrager and Julie Mautner

Ingredients

  • 1 ½ pounds cooked shelled lobster meat (from about four 1½-pound lobsters), chopped into ½-inch pieces
  • 2 tablespoons homemade or good-quality store-bought mayonnaise
  • ½ teaspoon finely chopped fresh chives (optional)
  • ½ teaspoon finely chopped fresh tarragon or chervil (optional)
  • 1 teaspoon freshly squeezed lemon juice, or to taste
  • Coarse salt (use sea salt if you have some) and freshly ground black pepper
  • 8 top-split hot-dog buns
  • 2 tablespoons butter, melted

Directions

Stir the lobster, mayonnaise, and herbs (if using) together in a large bowl. Add the lemon juice, and season with salt and pepper to taste. Cover and refrigerate the salad for up to 2 hours.

Lightly brush the outsides of the buns with the butter, and cook on a hot griddle or in a heavy skillet until golden brown, about 1½ minutes per side.

Spoon about ½ cup of the lobster mixture into each bun, and serve immediately.

Martha Stewart Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Martha Stewart Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.