Lobster Roll Recipe Barefoot Contessa
Deliciously buttery lobster chunks enveloped in a toasted split-top bun, served with a creamy mayo dressing and a hint of lemon, creating a tantalizing Lobster Roll from the Barefoot Contessa's kitchen.
Servings 6
Calories 300kcal
Equipment
- Large pot
- Tongs
- Strainer or colander
- Mixing bowl
- Spoon
- Chef's knife
- Cutting Board
- Small skillet
- Toaster
Ingredients
- 1 1/2 pounds cooked lobster meat
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery (2 stalks)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 6 hot dog rolls
- 3 tablespoons unsalted butter
Instructions
- Begin by cooking the lobster: Fill a large pot with enough water to cover the lobsters and bring to a boil. Add the lobsters to the pot, cover, and cook for 8-10 minutes or until fully cooked. Remove the lobsters from the pot and let cool.
- Once the lobsters are cool, remove the meat from the shells and chop into bite-sized pieces.
- In a mixing bowl, whisk together the mayonnaise, celery, lemon juice, and parsley until well combined. Season with salt and pepper to taste.
- Add the chopped lobster meat to the bowl and gently toss with the dressing until well coated.
- Melt the butter in a small skillet over medium heat.
- Toast the hot dog rolls in the skillet until lightly browned on each side.
- To serve, divide the lobster mixture evenly among the toasted rolls and enjoy!