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Atlantic Lobster Rolls with Dill Mayonnaise
A quintessential East Coast Canadian delicacy featuring succulent chunks of fresh lobster meat tossed in a light, herby dill mayonnaise, served in a toasted split-top bun.
ð§ ææ
- 500 g Cooked lobster meat(from 2-3 medium lobsters, roughly chopped)
- 120 ml Mayonnaise
- 2 tbsp Fresh dill(finely chopped)
- 1 tbsp Lemon juice
- 50 g Celery(finely diced)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 4 large Hot dog buns or split-top rolls
- 30 g Butter(for toasting buns)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the mayonnaise, chopped fresh dill, lemon juice, diced celery, salt, and pepper. Mix well to create the dill mayonnaise.
- 2
Gently fold the chopped lobster meat into the dill mayonnaise mixture. Be careful not to overmix, as this can make the lobster mushy.
- 3
Taste and adjust seasoning if necessary.
- 4
Melt butter in a skillet over medium heat. Place the split-top buns cut-side down in the skillet and toast until golden brown and slightly crispy.
- 5
Generously fill each toasted bun with the lobster salad mixture.
- 6
Serve immediately, perhaps with a side of coleslaw or kettle chips.
ð¡ ããã®ã³ã
- âUse fresh, high-quality lobster for the best flavor.
- âAvoid overcooking or over-handling the lobster meat.
- âFor a richer flavor, you can add a small amount of lobster tomalley to the mayonnaise.
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- Add a pinch of paprika for color and a hint of spice.
- Include finely chopped red onion or chives for added texture and flavor.
- Serve on lettuce cups for a lighter option.