New England Lobster Rolls in Buttered, Toasted Buns
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Cooked lobster is folded through a light mayonnaise, celery, lemon and chive dressing, then served cold in hot, butter-toasted buns lined with lettuce.
Always check the labels of the products you use.
Method
- 1
Make the salad. Whisk the mayonnaise, celery, lemon juice, chives and cayenne in the bowl. Fold in the lobster gently so the chunks stay whole, then chill while you toast the buns.
- 2
Toast the buns. Spread the outsides of the buns with the butter. Toast them in the pan over medium-low heat for 2-3 minutes per side until crisp and golden.
- 3
Fill. Line each bun with a lettuce leaf, pile in the lobster salad and serve straight away, while the bun is warm and the filling cold.
Storage
Not suitable for storing once assembled. Keep the lobster salad covered in the fridge below 5 °C and use within 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- large non-stick frying pan
- butter knife
- chopping board and sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 18.9 g |
| Carbohydrate | 23.1 g |
| of which sugars | 3.5 g |
| of which free sugars | 3.4 g |
| Fat | 12.1 g |
| of which saturates | 3.7 g |
| Fibre | 1 g |
| Salt | 1.62 g |
Protein per 100 kcal
6.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
