lobster rolls

Lobster rolls may be our new tradition over Memorial Day as a summer kick off.  I have mentioned that we had a lobster roll party and I have yet to share the star of the show.  My good friend T loves lobster rolls.  I love lobster rolls.  We decided to host a dinner party in their honor.  Many of the guests had not had these before which is good because fans of the lobster roll are pretty particular on how they like it served.  Celery or no celery. Lettuce in the bun or no lettuce.  Lemon or no lemon.  The lobster roll is simple but, you fixate on the flavors in the roll you fell in love with.  Luck was on my side as T and I like our lobster rolls the same.  We like them clean and simple keeping it all about the lobster.  A little mayo with a bit of crunch.  Seasoned with salt and pepper and just a touch of bright lemon.  The cold salad against the hot toasted roll is just so decadent.  So simple, so good and such a treat especially when shared with good friends.

lobster roll

source: sweet flours

2 pounds cooked lobster meat, torn into bite-size pieces
1/2 cup to 3/4 cup mayonnaise (start with 1/2 cup and add more if desired)
2 stalks of celery thinly sliced
salt and pepper
lemon
4 tablespoon butter, room temperature
8 top loading buns (or hot dog buns)

Combine lobster meat and mayonnaise in medium bowl. Start with a 1/2 cup and if you want it moister add another quarter cup.  Squeeze half of lemon.  Season to taste with salt and pepper.

Butter outside surfaces of top loading buns. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open buns. Fill with lobster mixture, and serve.