Lobster Roll

This is one of those dishes where everyone in New England has their own recipe, and each of those recipes is the only "right" way to make Lobster Roll. The vehicle for these is anything from New England hot dog rolls to brioche. The one thing that there is no argument about, though, is that it must contain lobster and mayo. This version is very basic and I chose little split top rolls - that I split down the side - toasted on the inside. Very yummy.

Hands-On Time: 15 minutes
Ready In: 15 minutes
Yield: varies depend on what type of roll you choose


    1 lb cooked and chopped lobster*
    1/2 cup mayonnaise
    1 tsp lemon juice
    salt and pepper to taste


  1. Combine everything, taste for seasoning and serve on toasted rolls.

*Ingredient Tips
I like to leave my lobster in larger chunks.

See more recipes from Anne Coleman (aka Short Order Mom).

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