Mohamed Shili This delicious lobster roll recipe, inspired by Joanna Gaines, is the perfect quick and easy meal for seafood lovers. With buttery toasted buns, a creamy, tangy dressing, and succulent chunks of lobster, it’s a restaurant-quality dish made simple at home. Customize it with everyday ingredients like celery or lettuce for a personal touch.
Recipe Ingredients:
- 1 lb cooked lobster meat , or meat from 2 or 3 medium size lobsters
- 2-3 Tablespoons mayonnaise
- 1 celery rib finely diced, optional
- ½ teaspoon lemon zest
- ½ Tablespoon lemon juice
- 1 Tablespoon chives
- 1 dash Hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 New England-style split top buns*
- lettuce leaves , optional, for serving
How To Make Lobster Roll Recipe?
- Prepare the lobster meat: Drain and pat dry the lobster meat with a paper towel to remove any excess moisture. If needed, cut into chunky pieces.
- Mix the dressing: In a bowl, combine 2–3 tbsp mayonnaise, ½ tsp lemon zest, ½ tbsp lemon juice, 1 tbsp finely chopped chives, a dash of hot sauce, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper. Stir well and set aside.
- Warm the lobster meat: Melt 30g / 2 tbsp butter in a skillet over medium heat. Add the lobster meat, tossing it to coat in the butter, and warm gently for 2 minutes. Remove the lobster with a slotted spoon, letting excess butter drip back into the pan, and transfer it to the bowl with the dressing. Toss gently to coat.
- Toast the buns: Wipe the skillet clean and return it to medium heat. Melt the remaining 30g / 2 tbsp butter. Dip the flat sides of the buns into the melted butter and toast in the skillet until golden brown on both sides.
- Assemble the rolls: Open each bun and, if desired, line with a lettuce leaf. Fill with ¼ of the dressed lobster mixture and sprinkle with additional chopped chives.
- Serve immediately: Enjoy these lobster rolls while warm for the best flavor.
Recipe Tips:
- Use fresh lobster meat: Freshly cooked lobster gives the best flavor and texture. If using frozen, make sure to fully thaw and pat it dry to avoid watery rolls.
- Don’t overdo the mayonnaise: Start with a little and add more if needed. The lobster should be the star, not the dressing.
- Toast the buns properly: Use plenty of butter and toast both sides until golden for that perfect crispy exterior and soft interior.
- Serve immediately: Lobster rolls taste best when freshly made and warm, so avoid letting them sit too long.
- Customize to your taste: Add celery for crunch, extra lemon juice for brightness, or more hot sauce for a kick. Make it your own!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lobster rolls cool to room temperature. Store the lobster mixture separately in an airtight container in the refrigerator for up to 2 days. Keep the buns in a sealed bag to maintain freshness.
- Reheat: Place the lobster roll on a microwave-safe plate and heat on medium power for 30–60 seconds. Avoid overheating to keep the lobster tender.
Nutrition Facts
- Calories: 507
- Total Fat: 22g
- Saturated Fat: 3.5g
- Cholesterol: 135mg
- Sodium: 937mg
- Potassium: 443mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 1.1g
- Protein: 42g
Check out More Recipes:
Joanna Gaines Lobster Roll
Description
This delicious lobster roll recipe, inspired by Joanna Gaines, is the perfect quick and easy meal for seafood lovers. With buttery toasted buns, a creamy, tangy dressing, and succulent chunks of lobster, it’s a restaurant-quality dish made simple at home. Customize it with everyday ingredients like celery or lettuce for a personal touch.
Ingredients
Instructions
- Prepare the lobster meat: Drain and pat dry the lobster meat with a paper towel to remove any excess moisture. If needed, cut into chunky pieces.
- Mix the dressing: In a bowl, combine 2–3 tbsp mayonnaise, ½ tsp lemon zest, ½ tbsp lemon juice, 1 tbsp finely chopped chives, a dash of hot sauce, ¼ tsp kosher salt, and ¼ tsp freshly ground black pepper. Stir well and set aside.
- Warm the lobster meat: Melt 30g / 2 tbsp butter in a skillet over medium heat. Add the lobster meat, tossing it to coat in the butter, and warm gently for 2 minutes. Remove the lobster with a slotted spoon, letting excess butter drip back into the pan, and transfer it to the bowl with the dressing. Toss gently to coat.
- Toast the buns: Wipe the skillet clean and return it to medium heat. Melt the remaining 30g / 2 tbsp butter. Dip the flat sides of the buns into the melted butter and toast in the skillet until golden brown on both sides.
- Assemble the rolls: Open each bun and, if desired, line with a lettuce leaf. Fill with ¼ of the dressed lobster mixture and sprinkle with additional chopped chives.
- Serve immediately: Enjoy these lobster rolls while warm for the best flavor.
Notes
- Use fresh lobster meat: Freshly cooked lobster gives the best flavor and texture. If using frozen, make sure to fully thaw and pat it dry to avoid watery rolls.
- Don’t overdo the mayonnaise: Start with a little and add more if needed. The lobster should be the star, not the dressing.
- Toast the buns properly: Use plenty of butter and toast both sides until golden for that perfect crispy exterior and soft interior.
- Serve immediately: Lobster rolls taste best when freshly made and warm, so avoid letting them sit too long.
- Customize to your taste: Add celery for crunch, extra lemon juice for brightness, or more hot sauce for a kick. Make it your own!
Joanna Gaines Lobster Roll
