Delaware Lobster Roll

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Delaware Lobster Roll
Chef Sean’s recipe for the perfect lobster roll!
INGREDIENTS
For the Lobster Roll
1/2 pound butter
1 pound lobster meat (knuckle and claw), cleaned and cooked
4 each split-top buns
For the Dressing
1/4 cup mayo
2 tablespoon scallion, green parts only, thinly sliced
1/4 cup celery, peeled and minced
1 tablespoon tarragon, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
salt, to taste
pepper, to taste
For Garnish
Maldon sea salt, to taste
1 tablespoon parsley, chopped
1 lemon, cut into wedges
INSTRUCTIONS
To Make the Dressing:
- In a small bowl, combine all dressing ingredients. Taste and adjust seasoning if needed. Set aside.
To Make the Lobster:
- In a small pot over low heat, melt the butter.
- Add the lobster meat and gently warm it through in the butter—do not let it simmer.
- Once warmed, use a slotted spoon to transfer the lobster to a mixing bowl. Reserve the lobster butter.
- Add the prepared dressing to the lobster and gently toss to combine. Taste and adjust seasoning with more lemon or salt, if needed.
Assemble the Lobster Rolls:
- Heat a flat-top, pan, or grill over medium heat.
- Brush the split-top buns generously with the reserved lobster butter.
- Toast the buns until golden and crisp on the outside, keeping the insides soft.
- Fill each bun with the lobster mixture. Garnish with chopped parsley, a sprinkle of Maldon sea salt, and a lemon wedge.
- Serve immediately and enjoy!