Classic Lobster Roll with Lemon Butter Sauce
A luxurious no-cook lobster roll featuring sweet lobster meat tossed in a zesty lemon butter sauce, served in toasted split-top buns for the perfect lunch treat.
Ingredients
Check ingredients as you go.
- Lobster filling
- Lemon butter sauce
- Lobster filling
- Assembly
Let’s make it
Lemon butter sauce
In a small bowl, whisk together the softened unsalted butter and freshly squeezed lemon juice until smooth to create the lemon butter sauce.
Lobster filling
In a mixing bowl, combine the picked lobster meat with mayonnaise. Add finely chopped celery and chives if using. Gently fold in the lemon butter sauce. Season with salt and freshly ground black pepper to taste.
Assembly
Heat a skillet over medium heat. Spread the 15 grams of butter evenly over the cut sides of each split-top bun. Toast the buns in the skillet until golden brown and crisp on the cut side, about 1-2 minutes per side.
Assembly
Divide the lobster mixture evenly among the toasted buns, filling each generously. Serve immediately for best freshness and flavor.
Tips & notes
For best results, use fresh cooked lobster meat chilled beforehand. Toast the buns just before assembling to keep them crisp. You can add a pinch of smoked paprika or cayenne pepper for subtle heat if desired.
Saving it for later
Store leftover lobster filling covered in the refrigerator for up to 2 days. Keep buns separate to prevent sogginess.
Reheating
This dish is best served cold or at room temperature. Do not reheat lobster filling as it will toughen. Toast buns fresh before serving if needed.
