Ranch Lobster Roll

Lobster roll origins can be traced directly back to the Northeast — Connecticut, specifically — where the first recipe was introduced around 1930. Since then, its popularity has spread throughout New England and around the world, thanks to its buttery chunks of tender lobster piled high into a split top bun.

  • Prep time10 min
  • Servings4
Ranch Lobster Roll
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Ranch Lobster Roll

Ingredients(8)

  • cooked lobster meat, cut into ¾-inch chunks

    1½ pounds

  • mayonnaise

    ½ cup

  • 2 teaspoons

  • lemon juice, plus more to taste

    1 tablespoon

  • celery, finely chopped

    1 large or 2 small stalks

  • minced chives

    1 tablespoon

  • softened butter

    2 tablespoons

  • split top hot dog buns

    4

For safe meat preparation, reference the USDA website.

Steps(3)

  • 1

    In a mixing bowl, gently stir together the lobster meat, mayonnaise, ranch seasoning, lemon juice, celery and chives until well combined. Taste and add additional lemon juice, if needed.

  • 2

    Spread the butter onto the outsides of each bun. Place in a pan or on a griddle set over medium heat and cook for 2–3 minutes per side until golden brown.

  • 3

    Spoon the lobster mixture into the buns. Serve immediately.


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