Ranch Lobster Roll
- Prep time10 min
- Servings4
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.
Please enable cookies to buy ingredients.
- Notes
- 97% would recommend
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.
Enable cookies to see personalized content
Have You Tried These Yet?
Please enable cookies to view reviews.
SHOP RANCHSWAG ALLYEAR LONG
Enable cookies to see personalized content
- Save
- Share
- Text
Please enable cookies to see reviews
