Lobster Roll

Let's cook

1. 1

   Keep the chunks large

   Cut the lobster into large bite-sized pieces, keeping the claw meat as whole as possible. Shredded lobster loses the texture you paid for.

2. 2

   Dress lightly

   Fold the lobster with just enough mayonnaise to coat, plus the lemon juice, celery, chives, cayenne, salt, and pepper. It should look barely dressed.

   💡

   Under-dress it. The lobster is the point, not the mayonnaise.

3. 3

   Chill the filling

   Refrigerate 20 minutes so the flavours settle and the filling firms up.

4. 4

   Butter the sides of the bun

   Spread softened butter on the flat outer sides of each split-top bun and toast in a dry pan for 2 minutes a side until deep golden and crisp.

   💡

   Toasting the flat sides is what a split-top bun is for. This is the whole reason the roll works.

5. 5

   Fill and serve

   Pile the filling into the warm buns, add flaky salt and more chives, and serve with lemon wedges.

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