Chef Rebecca Charles' Lobster Roll


  • 1 tablespoon unsalted butter
  • Garnish: chopped chives
  • 4 top-loading hot dog buns
  • 1 tablespoon fresh lemon juice
  • ¼ tablespoon salt
  • 1/8 teaspoon freshly ground pepper
  • ¼ cup mayonnaise
  • + 2 more ingredients
    • ¼ cup finely chopped celery
    • 4 (1-pound) lobsters or 1 pound lobster meat

Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop m...

View full recipe at My Recipes


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