Name: New England Lobster Rolls
Total time: 25 min
Cuisine: New England
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons minced celery; 1 1/2 teaspoons lemon juice; 1 teaspoon minced fresh chives; ⅛ teaspoon table salt; Pinch cayenne pepper; 1 pound lobster meat, tail meat cut into 1/2-inch pieces and claw meat cut into 1-inch pieces; 6 New England–style hot dog buns; 2 tablespoons unsalted butter , softened; 6 leaves Boston lettuce

Why This Recipe Works

For our lobster roll, we mostly adhered to tradition—top-loading supermarket hotdog bun (our favorite lobster roll bread), mayonnaise, and lots of lobster—but we added a hint of crunch in the form of small amounts of lettuce and celery (a contentious addition), and we added complementary brightness with lemon juice, cayenne, and chives.

Before You Begin

This recipe is best when made with lobster you’ve cooked yourself. Use a very small pinch of cayenne pepper, as it should not make the dressing spicy. New England–style top-loading hot dog buns make for the perfect lobster roll bread because they provide maximum surface on the sides for toasting. If using other buns, butter, salt, and toast the interior of each bun instead of the exterior.

Instructions

Whisk 2 tablespoons mayonnaise, 2 tablespoons minced celery, 1½ teaspoons lemon juice, 1 teaspoon minced chives, ⅛ teaspoon salt, and pinch cayenne pepper together in large bowl. Add 1 pound lobster meat, tail meat cut into ½-inch pieces and claw meat cut into 1-inch pieces, and gently toss to combine.

Place 12-inch nonstick skillet over low heat. Butter both sides of 6 New England-style hot dog buns with 2 tablespoons softened unsalted butter and sprinkle lightly with salt. Place buns in skillet, with 1 buttered side down; increase heat to medium-low; and cook until crisp and brown, 2 to 3 minutes. Flip and cook second side until crisp and brown, 2 to 3 minutes longer. Transfer buns to large platter. Line each bun with 1 Boston lettuce leaf. Spoon lobster salad into buns and serve immediately.