Lobster Rolls from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John
This beloved Northeast treat is simply a butter-toasted roll filled with lobster salad. You could substitute rock shrimp or bay shrimp for the pricey lobster, or use cooked lump Dungeness crab meat...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Skillet
- Spatula
- Pastry brush
Ingredients
- 2 to 3 cups (270 to 405 g) chopped, cooked lobster meat
- ⅓ cup (75 ml) mayonnaise
- ½ cup (50 g) finely diced celery
- Fresh lemon juice, to taste
- 1 tablespoon finely chopped mixed fresh herbs, such as tarragon, and/or chives
- Fine sea salt and freshly ground pepper
- 4 split-top buns or other buns
- 3 tablespoons unsalted butter, at room temperature
- Shredded ceberg lettuce (optional)
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