Lobster Rolls

Maine-Style (Cold Lobster Salad) Lobster Roll

• 5 oz cooked lobster meat, drained and roughly chopped
• 1-2 tbsp mayonnaise
• 2 tbsp chopped celery
• 1 tsp minced shallot
• 2 tsp fresh lemon juice
• 1 tsp finely chopped fresh chives
• ¼ tsp finely chopped fresh tarragon, optional
• ½ tsp finely chopped fresh dill, optional
• kosher salt
• 2 tablespoons salted butter, softened
• 2 Pepperidge Farms hot dog buns, top sliced

Connecticut-Style (Warm Butter) Lobster Roll

• 5 tbsp salted butter, divided
• 2 Pepperidge Farms hot dog buns, top sliced
• juice of ½ lemon
• 5 oz cooked lobster meat, drained and roughly chopped
• minced fresh chives for garnish

Maine-Style (Cold Lobster Salad) Lobster Roll:

In a medium bowl, add the lobster meat, mayonnaise, celery, shallot, lemon juice, chives, and optional tarragon and dill. Add kosher salt to taste and mix well until lobster meat is well-dressed. Set aside.

Heat a sauté pan over medium heat. Spread the butter on the top and bottom of the hot dog buns, then toast in the pan until golden brown, about 1-2 minutes per side.

Fill the toasted buns with lobster mixture and serve immediately.

Connecticut-Style (Warm Butter) Lobster Roll:

Heat a sauté pan over medium heat. Spread 2 tablespoons butter on the top and bottom of the hot dog buns, then toast in the pan until golden brown, about 1-2 minutes per side.

Meanwhile, melt 3 tablespoons butter in a small saucepan with the lemon juice. Once melted, remove from heat and stir in the lobster meat, seasoning with salt to taste.

Fill the toasted buns with the warm lobster meat and garnish with chives. Serve immediately.