I’m obsessed with Lobster Rolls. Most people I know are with me on that. My favorite Lobster Roll here in the Big Apple is one served at Rebecca Charles’ Pearl Oyster Bar in the West Village. Simply scrumptious, served with the most amazing shoe string fries. I can’t get enough. During the Covid related closures, we all pretty much stayed inside for about a year, so going for a Lobster Roll wasn’t really in the cards. But the universe has a funny way of giving you what you need, because sure enough I came a across their recipe on social media! I’ve been making them ever since, I absolutely love them. Of course it’s still better at Pearl Oyster Bar, especially with those fries, but it came pretty dang close.
What you’ll need:
- 1 pound lobster meat
- 1/4 cup Hellman’s mayonnaise
- 1/4 cup finely chopped celery
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp fresh black pepper
- 1 tbsp unsalted butter
- 4 top sliced hot dog buns
Cut the lobster meat into 1/4 inch pieces. Combine the lobster with the mayonnaise, celery, lemon juice, salt and pepper in a medium bowl. Cover and chill until ready to serve. In the meantime melt the butter in a small sauce pan.
Coat the sides and top of the bun with butter, then toast in the oven until golden brown on both sides. Stuff the buns with lobster salad and enjoy!