Classic Lobster Roll

Method

1. 1

   Mix the dressing

   Stir the mayonnaise, lemon juice, chives, celery, salt and pepper in a bowl until evenly combined.

2. 2

   Dress the lobster

   Gently fold the chilled lobster into the dressing until lightly coated, keeping the pieces whole.

3. 3

   Chill the filling

   Cover and refrigerate the filling at 4°C or below until cold throughout; allow about 30 minutes if the lobster was not well chilled.

4. 4

   Butter the buns

   Spread the softened butter over the two flat outer sides of each bun until evenly coated.

5. 5

   Heat the pan

   Set a dry frying pan over medium heat for about 1 minute, until the pan is hot.

6. 6

   Toast the buns

   Toast the buttered flat sides in the pan over medium heat for 1 to 2 minutes per side, turning once, until golden and crisp.

7. 7

   Fill and serve

   Spoon the cold lobster filling into the toasted buns just before serving, until each bun is generously filled.

Tips

• Fold the lobster in gently so the pieces stay intact.
• Keep an eye on the buns as they toast; the butter can brown quickly.
• Fill the buns just before serving so they stay crisp.

Swaps

• Use finely chopped parsley instead of chives.
• Use lime juice instead of lemon juice.
• Use finely diced shallot instead of celery.

Storing

Refrigerate leftover dressed lobster in a covered container at 4°C or below and use within 1 day. Store the buns separately and fill them just before serving. Do not reheat the dressed lobster.