04 Aug Nicholas’s Famous Lobster Rolls
Yield 4 Lobster Rolls
Lobster rolls are my go-to dish for outdoor celebrations. Ever since I wrote about the rolls I made for an employee BBQ, it’s been the #1 point of recipe harassment by Nicholas Wines’ customers that double as amateur chefs. The truth is lobster rolls don’t take much cooking skill. Here’s how I make them.
Ingredients
- 2 1.5lb lobsters steamed with the meat removed. A lot of fish markets will steam them for you if you ask. (I give detail on page 112 of Nicholas: The Cookbook on how to remove the meat.)
- 1 cup mayo (I make my own because I’m stubborn, but I suggest Hellman’s doctored with celery salt, lemon juice & salt.)
- 1 stalk celery diced
- 4 Lobster roll buns (I’m a purist & like the ones with the slit on the top but… I think a potato hot dog roll is just as good.)
- 1/2 cup melted butter
- juice of 1 lemon
- 1 tablespoon chopped chives
Procedure
- Chop lobster meat into large chunks. Don’t cut it too small. It’s not tuna salad. Make sure the meat is dried with no residual water.
- Add celery & chives
- Add mayo a little at a time & mix until it is the consistency that you like. You might want more mayo, you might want less.
- Check your seasoning & adjust with a little lemon juice & salt to taste.
- Spread some of the melted butter on bun & toast until golden brown.
- Divide the salad evenly among the 4 buns & drizzle the melted butter over the top.
- Serve with your favorite side.