Classic Lobster Rolls
Want to embrace summer to the fullest? Then you must indulge in at least one lobster roll this season! There's just something about biting into a fresh, buttery, slightly briny roll that takes you to that "by the beach" state of mind...no matter where you're located!
Ingredients
- ¼ cup Mayonnaise
- 2 stalks celery finely chopped
- 1½ tsp Member's Mark™ Chopped Chives plus more for topping
- 1 tbsp Lemon juice freshly squeezed
- ¼ tsp Member's Mark™ Himalayan Pink Salt Grinder
- Member's Mark™ Black Peppercorn Grinder as needed
- 1 lb Fresh or thawed frozen cooked Main lobster meat about 3½ cups
- 2 tbsp Unsalted butter room temperature
- 4 Split top hot dog buns
- 4 large Bibb lettuce leaves
- Lemon wedges for serving
Instructions
- In a medium bowl, combine mayonnaise, celery, Member's Mark™ Chopped Chives, lemon juice, Member's Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Black Peppercorn Grinder. Set aside.
- Using paper towels, pat lobster to dry, then cut into bite-size pieces. Fold the lobster into the mayonnaise mix. Season with additional Member's Mark™ Himalayan Pink Salt Grinder, Member's Mark™ Black Peppercorn Grinder, and lemon juice, as needed. Place in the refrigerator.
- Spread the cut sides of the hot dog buns with butter. Place the buns in a large skillet, with one of the butter sides down. Cook over medium heat until golden brown. Flip to toast the other buttered side, about 3 minutes. Place buns on a cutting board to cool slightly.
- Slightly open the buns and place 1 large leaf of Bibb lettuce inside. Divide the lobster mixture evenly between the buns. Sprinkle with additional chives, salt, pepper, and lemon juice, if desired. Serve with lemon wedges.