Lobster Roll – New England-Style Lobster Sandwich Recipe
A lobster roll is a soft, buttery bun filled with chunks of tender lobster in a light dressing. On the New England coast in the USA, they’re sold in seaside shacks as commonly as toasted baguettes or hot dogs are in Poland. It’s a sandwich that tastes like a vacation by the ocean.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- lobster - 400 g
- hot dog bun - 4 piece
- mayonnaise - 60 g
- lemon juice - 1.5 tablespoon
- celery stalk - 1 stalk
- chives - 2 tablespoon
- butter - 40 g
- salt - 0.5 teaspoon
- black pepper - 0.25 teaspoon
- lettuce - 4 leaf
Main Ingredient:
lobster
Preparation
- Cut the lobster meat into larger, bite-sized pieces so it’s not too finely chopped.
- Finely dice the celery stalk into small cubes.
- Slice the chives into thin rings.
- In a bowl, mix the mayonnaise with the lemon juice, salt, and pepper until you get a smooth dressing.
- Add the chopped lobster meat, celery, and chives to the dressing and gently fold together with a spoon so you don’t crush the lobster pieces. Chill in the fridge for 10–15 minutes to let the flavors meld.
- Cut the buns from the top or from the side (depending on their shape), but don’t slice them all the way through.
- In a pan, melt the butter over medium heat until it becomes fragrant and slightly nutty, but not browned.
- Place the buns in the pan cut side down and press them lightly, toasting for 1–2 minutes until the inside is golden and crisp while the sides stay soft.
- Rinse and dry the lettuce leaves, then place one leaf in each bun.
- Take the bowl with the filling out of the fridge, taste, and adjust the seasoning with more salt or lemon juice if needed.
- Fill the buns with portions of the lobster mixture, gently pressing it down with a spoon so it doesn’t spill out.
- Serve immediately while the buns are still warm and the filling is cool and creamy.
Storage
In fridge:
1 days
Freezing:
No
Nadzienie z homara przechowuj w lodówce maksymalnie 24 godziny, szczelnie przykryte. Bułki najlepiej smażyć tuż przed podaniem, bo po napełnieniu szybko miękną.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
