New England Lobster Roll

# Ingredient List:

→ Lobster

01 - 1 lb cooked lobster meat (claw, knuckle, and tail), chopped into bite-sized pieces

→ Dressing

02 - 2 to 3 tbsp mayonnaise (or 4 tbsp melted unsalted butter for Connecticut style)

03 - 1 tbsp freshly squeezed lemon juice

04 - 1 tbsp finely chopped celery (optional)

05 - 1 tbsp finely chopped chives or scallions

06 - Salt and freshly ground black pepper, to taste

→ Rolls

07 - 4 split-top brioche rolls or New England-style hot dog buns

08 - 2 tbsp unsalted butter, softened (for toasting rolls)

→ To Serve

09 - Lemon wedges

10 - Chopped fresh parsley (optional)

# How to Make:

01 - In a medium bowl, gently mix lobster meat with mayonnaise or melted butter, lemon juice, celery, and chives. Season with salt and pepper to taste.

02 - Heat a skillet over medium heat. Spread softened butter on sides of each roll. Toast rolls in skillet 1 to 2 minutes per side until golden brown.

03 - Open toasted rolls and fill generously with the lobster mixture.

04 - Top with chopped parsley if desired and serve immediately with lemon wedges.

# Expert Tips:

01 -

It tastes like a vacation without needing to leave your kitchen.
Takes barely twenty minutes but feels fancy enough to impress anyone.
The toasted butter on the brioche is where all the magic happens, and you're in complete control of it.

02 -

Don't over-mix the lobster or it breaks apart into shreds instead of staying in tender chunks—fold it like you mean it, then stop.
The butter on those rolls is non-negotiable; it's not a garnish, it's the entire experience.

03 -

Buy the lobster meat from a source you trust, and eat these rolls the same day you get it—the fresher everything is, the less you need to dress it up.
If you can't find proper split-top brioche rolls, a toasted brioche bun works, but avoid anything too soft or it will fall apart under the weight of the filling.