Chef's Tip
Keep the lobster meat chunky rather than chopping it too fine to maintain the distinctive texture. Chill the dressed lobster for 15 minutes before assembling for flavors to meld while preparing the buns.
Instructions
- Cut lobster meat into large chunks, keeping claw pieces whole when possible. Place in a large bowl.
- In a small bowl, mix mayonnaise, lemon juice, chopped chives, salt, pepper, and Old Bay (if using).
- Gently fold the mayo mixture and diced celery into the lobster meat, being careful not to break up the chunks too much.
- Cover and refrigerate the lobster mixture for 15 minutes to allow flavors to meld.
- Heat a large skillet over medium heat.
- Butter the outer sides of each split-top bun.
- Toast the buns in the skillet, buttered sides down, until golden brown and crisp, about 2-3 minutes.
- Divide the chilled lobster mixture evenly among the toasted buns.
- Serve immediately with lemon wedges and potato chips on the side.
Plating
Place each lobster roll on a plate with the lobster meat visible on top. Add a lemon wedge to the side and a small pile of kettle-cooked potato chips. For an elevated presentation, serve in a paper-lined basket with a small container of extra mayonnaise or melted butter on the side.
Storage & Reheating
Lobster rolls are best enjoyed immediately after preparation. The lobster salad mixture can be stored separately in an airtight container in the refrigerator for up to 24 hours. Do not assemble rolls until ready to serve to prevent the bread from becoming soggy.
About This Recipe
This lobster roll draws inspiration from The Barnacle's coastal New England specialty. The preparation honors traditional techniques while focusing on letting the natural sweetness of fresh lobster shine through. The home version uses readily available ingredients while maintaining the authentic taste and experience of a seaside shack favorite.