Food & Cooking Recipes Appetizers Mini Lobster Rolls 3.0 (45) 1 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 16 Yield: 16 Lobster rolls always hit the spot, and this version is especially enjoyable in halved hot dog buns. Ingredients 3 ½ cups cooked lobster meat (from 4 boiled 1-pound lobsters), cut into ½-inch pieces ½ cup mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh chives 1 teaspoon coarse salt ¼ teaspoon Old Bay seasoning ⅛ teaspoon cayenne pepper, (optional) 1 ounce (2 tablespoons) salted butter 8 top-split hot dog buns (1 package), halved crosswise Directions Combine lobster, mayonnaise, lemon juice, chives, salt, and Old Bay, and cayenne if desired, in a small bowl. Heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast buns until golden brown, about 3 minutes per side, transferring to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad. Rate it Print