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
- 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
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.