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.
Ingredients (8)
-
cooked lobster meat, cut into ¾-inch chunks 1½ pounds
-
mayonnaise ½ cup
-
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
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.
Did you make this recipe?
I made it
(40 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!