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Lobster Rolls

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.

  • Servings: 8
Lobster Rolls

Source: Martha Stewart Living, July 2004


  • 1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon finely chopped fresh chives (optional)
  • 1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
  • 1 teaspoon fresh lemon juice (or to taste)
  • Coarse or sea salt
  • Freshly ground pepper
  • 8 top-split hot-dog buns
  • 1 1/2 tablespoons unsalted butter, melted, for rolls


  1. Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.

  2. Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.

  3. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

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