New England Lobster Roll
This shockingly easy lobster roll recipe trumps overpriced restaurant versions, on your table in just 20 minutes! This New England hybrid boasts the best of both Connecticut and Maine lobster rolls, with succulent lobster meat warmed in nutty butter, then dressed in the light zesty creaminess of lemon-laced mayo, all piled in buttery toasted buns. These lobster rolls are a fresh, gourmet masterpiece that will have everyone singing your praises and begging you to make them again and again!
Ingredients
Instructions
Make Aioli: In a large bowl, mix all the Aioli ingredients together; set aside.
Prep lobster: Add thawed lobster meat to a large bowl and pat very dry (otherwise it will make Aioli watery). Tear extra-large pieces into bite-size chunks.
Warm lobster: Melt 3 tablespoons butter in a large skillet over medium heat. Add lobster meat and cook, while stirring just until warmed through, about 2 minutes. Don't over cook or it will become tough. Transfer to the Aioli and toss to coat.
Toast buns: Wipe out any lobster pieces from the skillet. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Toast the bottom and sides of the buns until golden.
Load: Pile each bun down the center equally with a heaping serving of lobster meat. Serve immediately while still warm!
