Martha Stewart Lobster Roll Recipe
Nothing says summer like a fresh seafood meal. The Martha Stewart Lobster Roll Recipe is a classic choice.
Equipment
- Large pot
- Kitchen Shears
- Medium mixing bowl
- Small Skillet
- Sharp knife
- Tongs
Ingredients
- 1 lb COOKED LOBSTER MEAT
- 1/4 cup MAYONNAISE
- 1 tbsp FRESH LEMON JUICE
- 2 tbsp CELERY
- 1 tbsp FRESH CHIVES
- 2 tbsp UNSALTED BUTTER
- 4 SPLIT TOP BUNS
- 1/4 tsp SALT
- 1/4 tsp BLACK PEPPER
- 1 pinch PAPRIKA
Instructions
- Gather your cooked lobster meat on a board. Cut the meat into large, bite-sized chunks. Do not chop the meat too small or thin.
- Place the mayonnaise in a medium mixing bowl. Add the lemon juice and the diced celery. Whisk them together until the dressing is smooth.
- Fold the lobster meat into the dressing gently. Add the chopped chives and the salt now. Stir slowly so the meat stays in chunks.
- Heat your small skillet over a medium flame. Melt a tablespoon of butter in the pan. Place the buns in the warm melted butter.
- Toast the sides of the buns until golden. They should be warm and a bit crispy. Remove them from the heat and open them.
- Stuff the lobster salad into the warm buns. Be generous with the filling in each roll. Sprinkle a little paprika on the very top.
- Serve the rolls immediately while the bread is hot. The cold lobster and warm bun are perfect. Add a lemon wedge on the side too.
Notes
- Use cold lobster meat for a better temperature contrast.
- Only use high-quality mayonnaise for a rich flavor.
- Do not over-toast the buns or they get hard.
- Add the lemon juice right before serving the rolls.
- Keep the lobster chunks large for a luxury feel.
- Use a split-top bun to hold more meat inside.
- Fresh herbs always taste better than the dried ones.
- Pat the lobster dry before adding the creamy dressing.