New England Lobster Rolls with Lemon Chive Mayonnaise

By • December 3, 2011 15 Comments

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Author Notes: I've had many lobster roll cravings- there's something about the sweet, tender lobster meat in the warm, buttery roll that gets me every time. Now I know that there's a lot of debate as to what the best lobster roll recipe is. Some purists simply put steamed lobster in a buttered, toasted bun with no mayonnaise or other accoutrements. I however, prefer my lobster rolls with a light coating of lemony mayonnaise, some finely chopped celery for crunch and Boston lettuce to keep the bun from getting soggy.
When making a dish with such few ingredients, it's really important to use the best quality ingredients, so I like to make my own mayonnaise. Once you know the technique, mayonnaise is actually not too difficult to make and the flavor and texture just can't be rivaled by the store-bought variety.
Sonali aka the Foodie Physician

Serves 4

Lobster Rolls

  • 2 cups cooked, diced lobster meat
  • 1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise)
  • 3 tablespoons finely chopped celery
  • Kosher salt and black pepper
  • 4 top split hot dog buns
  • 3 tablespoons unsalted butter, melted
  • 3 leaves Boston lettuce, sliced
  1. To steam your lobster: bring 2 inches of salted water to a rolling boil. Put live lobsters in water, cover the pot, and steam for 8-10 minutes per 1 1/4 pound lobster. They're done when the antennae pull out fairly easily, or the internal temperature of the lobster meat reaches 135 ° F.
  2. Mix the lobster, mayonnaise, and celery together in a bowl. Season the mixture with salt and pepper to taste.
  3. Heat a large skillet over medium heat. Brush the inner and outer surfaces of the buns with butter. Open the buns up and toast them in the skillet until golden brown on both sides.
  4. Arrange some lettuce on each bun and top with equal portions of the lobster mixture. Serve immediately, preferably with a cold beer on the side!

Lemon Chive Mayonnaise (makes 1 cup)

  • 1 room temperature egg yolk
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 6 ounces canola or other neutral-flavored oil
  • 2 ounces extra virgin olive oil
  • 1 tablespoon water (optional)
  • 2 teaspoons chopped chives
  1. Place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together. Mix the canola and olive oils together in a measuring cup. While constantly whisking the egg mixture in the bowl, slowly pour the oil into the mixture, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store bought mayonnaise. At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.

More Great Recipes: Snacks|Fish & Seafood|Sandwiches|Entrees|Fish

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