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Lobster Rolls

When you’re using fresh lobster meat, the fewer the other ingredients, the better-tasting (and more authentic) the salad will be. Some people like to use only mayonnaise or melted butter, but a sprinkling of fresh herbs and lemon juice can also be delicious and not at all overpowering. Buttered toasted buns and a side of chips are musts—at least among purists.

Recipe information

  • Yield

    Makes 8

Ingredients

Preparation

  1. Step 1

    TO MAKE THE SALAD, stir together 1 1/2 pounds shelled lobster meat (from about four cooked 1 1/2-pound lobsters), chopped into 1/2-inch pieces, with 2 tablespoons homemade mayonnaise (page 95) or good-quality store-bought. If desired, stir in 1/2 teaspoon finely chopped fresh chives and 1/2 teaspoon finely chopped fresh tarragon or chervil. Add 1 teaspoon fresh lemon juice (or to taste) and season with coarse salt (use sea salt, if you have some) and freshly ground pepper. Cover and refrigerate the salad, up to 2 hours.

    Step 2

    Lightly brush outsides of 8 top-split hot-dog buns with 2 tablespoons melted butter, then cook on a hot griddle or in a heavy skillet until golden brown, about 1 1/2 minutes per side. Spoon about 1/2 cup lobster mixture into each bun, and serve immediately.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
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