LOBSTER ROLL
4 sandwiches
The classic New England seashore sandwich. The ideal buns for lobster rolls are Martin’s long potato rolls. In the absence of those, your best bet is fancy hot dog buns made with brioche dough.
Combine in a medium bowl:
- 2 cups cooked lobster meat (from 3 pounds lobster in the shell)
- ½ cup finely diced celery
- (1 tablespoon finely chopped celery leaves)
- (1 tablespoon finely chopped parsley)
- 1 tablespoon lemon juice, or to taste
- ¼ teaspoon salt, or to taste
- Black pepper to taste
Stir in:
- ¼ cup mayonnaise or melted butter (or more to taste)
Split along the top (but not all the way through):
- 4 hot dog buns or brioche or challah rolls
Melt in a large skillet over medium-low heat:
- 3 tablespoons butter
Place the buns on their sides in the skillet (slit facing sideways) and move them around the pan to distribute the butter. Weight the buns down with another skillet and griddle them for 5 minutes on each side, or until golden brown.
While they are still warm, fill the buns with the lobster and serve with:
- Lemon wedges