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Under 30 Minutes

Easy Lobster Rolls

Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Martha Stewart Living, July/August July/August 2015


  • 1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 tablespoon fresh chervil, plus more for serving
  • Coarse salt
  • 1/4 teaspoon Old Bay seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
  • 4 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.

  2. Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.

  3. Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.


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