Lobster roll

Ingredients

• cooked lobster meat, chopped8 oz
• mayonnaise3 tbsp
• plain Greek yogurt1 tbsp
• fresh lemon juice1 tsp
• lemon zest1 tsp
• fresh chives, finely chopped1 tbsp
• fresh tarragon, finely chopped1 tsp
• Dijon mustard.5 tsp
• sea salt.5 tsp
• freshly ground black pepper.25 tsp
• optional celery, very finely diced1 tbsp
• split top brioche or New England-style hot dog roll1 piece
• unsalted butter, softened1 tbsp
• extra chives, for garnish.5 tsp
• lemon wedge, for serving1 piece

Instructions

1. 1

   Step 1

   If using whole cooked lobster, remove meat from tail and claws and chop into roughly 1/2-inch pieces. Pat dry to remove excess moisture.

2. 2

   Step 2

   In a medium bowl combine mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, chives, tarragon, and sea salt. Stir until smooth.

3. 3

   Step 3

   Gently fold the chopped lobster into the dressing. Stir in optional celery. Adjust seasoning with black pepper and additional salt or lemon juice to taste.

4. 4

   Step 4

   Heat a skillet or griddle over medium heat. Spread softened butter evenly onto the cut surfaces of the split roll.

5. 5

   Step 5

   Place buttered-side down on the hot skillet and toast until golden brown and crisp, about 1 to 2 minutes.

6. 6

   Step 6

   Spoon the lobster mixture into the roll. Garnish with extra chives and a light grind of black pepper.

7. 7

   Step 7

   Serve the lobster roll immediately with a lemon wedge on the side for squeezing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lobster roll can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.