Sandra This Bobby Flay Lobster Roll Recipe is a creamy and refreshing recipe, which is made with succulent lobster meat and crunchy celery. It’s the ultimate summer sandwich, ready in about 45 minutes (including chilling time).
Bobby Flay Lobster Roll Recipe Ingredients
For the Lobster Filling:
- 1 lb (450g) cooked lobster meat, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped chives or scallions
- Salt and pepper to taste
For the Rolls:
- 4 top-split hot dog buns
- 2 tablespoons butter, softened
- Lemon wedges, for serving
How To Make Bobby Flay Lobster Roll Recipe
- Mix the filling: In a medium mixing bowl, combine the chopped cooked lobster meat, mayonnaise, fresh lemon juice, finely chopped celery, and chives (or scallions). Gently fold the ingredients together to coat the lobster without breaking up the chunks too much. Season with salt and pepper to taste.
- Chill the mixture: Cover the bowl and place it in the refrigerator for at least 30 minutes. This step is crucial as it allows the flavors to meld and ensures the filling is refreshingly cold when served.
- Butter the buns: Spread the softened butter generously on the flat outer sides of the top-split hot dog buns.
- Toast the buns: Heat a skillet, griddle, or cast-iron pan over medium heat. Place the buns in the pan and toast them on each side for about 2-3 minutes, or until they are deep golden brown and crispy on the outside but still soft on the inside.
- Assemble and serve: Open the warm, toasted buns carefully. Fill each bun generously with the chilled lobster mixture. Serve immediately with extra lemon wedges on the side for squeezing.
Recipe Tips
- Top-Split Buns: The key to a restaurant-quality lobster roll is the bun. Look for “New England style” or “top-split” buns. They have flat sides with no crust, allowing you to butter and grill them like a grilled cheese sandwich for maximum crunch.
- Lobster Texture: When chopping the lobster, keep the pieces relatively large (about 1/2 inch to 1 inch chunks). You want to bite into substantial pieces of meat, not a lobster mash.
- Mayo Ratio: This recipe uses a light hand with the mayonnaise. The goal is to dress the lobster lightly to bind it, not to drown the delicate seafood flavor in heavy sauce.
- Temperature Contrast: The magic of a lobster roll lies in the contrast between the cold, creamy salad and the hot, buttery, toasted bun. Assemble right before eating to maintain this effect.
What To Serve With Bobby Flay Lobster Roll
This classic seaside meal pairs perfectly with salty and crisp sides.
- Potato Chips: Kettle-cooked chips with sea salt or vinegar.
- Coleslaw: A vinegar-based slaw cuts through the richness.
- Pickle Spears: A dill pickle on the side is traditional.
- Corn on the Cob: Boiled or grilled sweet corn.
How To Store Bobby Flay Lobster Roll Recipe
- Refrigerate Filling: Store the lobster salad filling in an airtight container in the coldest part of your refrigerator. It is best eaten within 24 hours but is safe for up to 2 days.
- Store Buns: Keep buns at room temperature. Only toast them right before serving.
- Do Not Freeze: Freezing lobster salad is not recommended; the mayonnaise will separate and the lobster texture will suffer upon thawing.
Bobby Flay Lobster Roll Recipe Nutrition Facts
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 850mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugar: 4g
- Protein: 26g
Nutrition information is estimated per roll.
FAQs
What is the difference between Maine and Connecticut style?
This recipe is a Maine-style lobster roll, which is served cold with mayonnaise. A Connecticut-style roll is served warm, tossed only in melted butter.
Can I use shrimp instead?
Yes! This recipe creates a delicious “Shrimp Roll” if you substitute the 1 lb of lobster with cooked, chilled shrimp (chopped or left whole if small).
How do I cook the lobster?
If buying raw lobster tails, steam them for about 8-10 minutes until the shells are bright red and the meat is opaque. Plunge into ice water to stop the cooking, then chop the meat.
Try More Recipes:
- Bobby Flay Lobster Bisque Recipe
- Bobby Flay Broiled Fisherman’s Platter Recipe
- Bobby Flay Poaching Liquid for Shrimp Recipe
Bobby Flay Lobster Roll Recipe
Description
A classic Maine-style lobster roll featuring chilled, lemon-mayo dressed lobster chunks stuffed into a warm, butter-toasted New England bun.
Ingredients
Instructions
- Combine lobster, mayo, lemon juice, celery, chives, salt, and pepper in a bowl.
- Refrigerate mixture for 30 minutes.
- Butter the flat sides of the buns.
- Toast buns in a skillet over medium heat until golden brown (2-3 mins/side).
- Fill warm buns with cold lobster salad.
- Serve with lemon wedges.
Notes
- Celery: Finely mince the celery; it should provide a subtle crunch without being a dominant flavor.
- Lemon: Fresh lemon juice is non-negotiable here; bottled juice lacks the brightness needed to lift the seafood.
- Alternative Buns: If you can’t find top-split buns, you can slice a thin layer of crust off the sides of a regular hot dog bun to create a flat surface for toasting.
Bobby Flay Lobster Roll Recipe
