Food & Cooking Recipes Appetizers Easy Lobster Rolls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Yield: 12 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). Ingredients 1 pound cooked lobster meat (from 3 lobsters), chopped (2 ¼ cups) ½ cup mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons minced fresh chives 1 tablespoon fresh chervil, plus more for serving Coarse salt ¼ teaspoon Old Bay seasoning ⅛ 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 Directions Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl. 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. Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve. Print