Food & Cooking Recipes Appetizers Easy Lobster Rolls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It 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. Rate it Print