Classic Lobster Rolls with Lemon AioliRecipe By: Amy Rosen
The best classic summer recipes, without a doubt, always involve some sort of seafood ingredient. The key to this delicious dish is how the cool lobster salad tucks into the warm, buttery toasted roll — summer simplicity at its finest.
- 1⁄4 cup mayonnaise
- 1 stalk celery, finely chopped
- 1 tbsp freshly squeezed lemon juice
- 1 small clove garlic, minced
- 2 tsp Dijon mustard
- 1⁄2 tsp sea salt
- Freshly ground black pepper to taste
- 2 cups cooked lobster meat (approx. 2 11⁄2-lb. lobsters), roughly chopped
- 1 tbsp butter at room temperature
- 4 top-split New England–style rolls
- Boston lettuce, rinsed and patted dry
- Potato chips
- Dill pickle spears
- In a large bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt and pepper to taste. Using a rubber spatula, gently mix in lobster until well coated. Refrigerate for at least 1 hour.
- Just before serving, heat a large skillet over medium heat. Add 1⁄2 tbsp butter and melt until it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy.
- Flip rolls to toast exterior in the same manner as above. Repeat with remaining butter and rolls.
- Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips and a spear of dill pickle.