New England Lobster Roll

From America's Test Kitchen Season 14: Great American Sandwiches

Why this recipe works:

For our lobster roll, we mostly adhered to tradition—top-loading supermarket hotdog bun, mayonnaise, and lots of lobster—but we added a hint of crunch in the form of small amounts of lettuce and celery, and we added complimentary brightness with lemon juice, cayenne, and chives.

For our lobster roll, we mostly adhered to tradition—top-loading supermarket hotdog bun, mayonnaise, and lots of lobster—but we added a hint of crunch in the form of small amounts of lettuce and celery, and we added complimentary brightness with lemon juice, cayenne, and chives.

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New England Lobster Roll

The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.

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Serves 6

This recipe is best when made with lobster you’ve cooked yourself. Use a very small pinch of cayenne pepper, as it should not make the dressing spicy. We prefer New England–style top-loading hot dog buns, as they provide maximum surface on the sides for toasting. If using other buns, butter, salt, and toast the interior of each bun instead of the exterior.

Ingredients

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