These little lobster rolls are so easy to make they disappear in minutes, so make extra! I served these at a small gathering and they were such a big hit, everyone thought the amount of mayo was just right, which I think is key to a good lobster roll. Too much mayo and you mask the lobster flavor.
I use fresh lobster tails but if you’re not in the mood to remove the meat from the shell you can always buy just the lobster meat or even pick up some in the frozen section.
- 1 pound uncooked lobster meat – I used fresh lobster tails
- 1/4 cup celery – minced very fine
- 1/4 cup mayonnaise – I like Dukes
- 1 tablespoon chives – chopped + more for garnish
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper
- 4 split-top hot dog buns – sides trimmed off
- 8 lemon wedges
In a medium bowl mix together the celery, mayo, green onion, lemon juice, and zest. Season with salt and pepper and set to the side.
With a serrated knife, carefully trim the sides from the buns. Butter the sides of the buns then brown in the skillet and set to the side.
Melt butter in the skillet and cook lobster chunks, about 4 minutes. Drain really well (leaving any juice will dilute the flavorful sauce) then add lobster to the mayo mixture. Stir well.
Fill the buns, top with chives and serve with lemon wedges! Eat immediately
Keywords: lobster, lobster rolls, dinner, finger foods, party food