Lobster rolls are irresistible. Buttery hot dog buns loaded with juicy, succulent lobster chunks covered in a creamy mayonnaise based sauce. The finely chopped celery adds another layer of crunchy texture… I am already drooling just thinking about it!
In fact, it is not that difficult to make restaurant quality lobster rolls at home. This simply recipe calls for lobster tails instead of a whole lobster, this will save you time as well as effort. By making it at home, you also get to choose your preferred bun, and customize the lobster salad dressing. Let’s bring this popular American ‘fast food’ to an elevated level!
Ingredients, serves 1
- 2 lobster tails (3-4oz each)
- 10g mayonnaise (I used kewpie mayo)
- 1-2tsp lemon juice
- mustard sauce to taste
- celery, pickle, shallot
- salt, pepper to taste
- Any bun you prefer
- Bring a pot of water to a boil, add the lobster tails (fresh / thawed). Boil for 3.5 – 5 minutes, remove from pot and place lobster tails in ice water to chill.
- To easily extract lobster meat, cut the lobster shell in half lengthwise using a knife or scissors.
- Finely chop celery, pickles, shallots / onion, adjust amount based on preference. I suggest adding slightly more celery, its crunchy texture is a bonus.
- Mix lobster meat with all the seasoning ingredients, taste and adjust seasoning, if needed.
- Toast the bun, if you want. Fill the buns of your choice with the lobster salad and dig in!
Delicious, succulent lobster in a lightly toasted, flaky croissant? This is definitely better than most lobster rolls found at the restaurants. You can also try making lobster rolls with brioche, milk bread etc. Not necessarily healthy, but absolutely scrumptious.