lobster roll
Ingredients
- 2 lb fresh lobster meat, picked and chunked into 1-inch pieces
- 4 tbsp Hellmann's mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp finely diced celery
- 1 tbsp fresh tarragon, finely chopped
- 0.5 tsp kosher salt
- 0.25 tsp white pepper
- 4 New England-style split-top hot dog buns
- 3 tbsp unsalted butter, melted
- 2 tbsp panko breadcrumbs
Instructions
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil. Add lobsters and cook for 12-14 minutes until shells turn bright red. Remove and shock in ice bath for 3 minutes to stop carryover cooking.
- Once cooled, crack shells and extract meat carefully, removing any tendon from the tail. Cut into 1-inch chunks and place in a bowl. Keep 20% of meat as larger chunks for texture; this is key to competition-level lobster rolls.
- In a separate bowl, whisk together 4 tbsp mayonnaise, 1 tbsp fresh lemon juice, and 1 tsp Dijon mustard until emulsified. Fold in diced celery and fresh tarragon. Season with kosher salt and white pepper to taste.
- Gently fold the lobster meat into the dressing in two additions, being careful not to break down the chunks. The mixture should be moist but not swimming in mayo—aim for a 70/30 lobster-to-binding ratio.
- Brush the insides of split-top buns with melted butter and toast cut-side down in a 350°F oven for 2 minutes until golden but still tender, creating light structural support without crispness.
- Divide lobster salad evenly among the 4 buns, filling generously and allowing some to peek above the bread. Top each with a light sprinkle of toasted panko for subtle crunch and visual appeal.
Inspired by John Miele’s winning lobster roll. This is a plausible recreation, not the chef’s original recipe.