Classic Lobster Roll

Method

1. 1

   Mix the dressing

   Stir the mayonnaise, lemon juice, chives, celery, salt and pepper in a bowl for 30 seconds, until evenly combined.

2. 2

   Dress the lobster

   Gently fold the lobster into the dressing for about 20 seconds, until lightly coated and still in distinct pieces.

3. 3

   Chill the filling

   Cover and refrigerate the filling at 4°C or below for at least 10 minutes, until cold throughout.

4. 4

   Butter the buns

   Spread the softened butter over the cut sides of both buns for about 30 seconds, until evenly coated.

5. 5

   Heat the pan

   Heat a dry frying pan over medium heat for 1 minute, until hot.

6. 6

   Toast the buns

   Toast the buns cut-side down over medium heat for 2 to 3 minutes, until golden and crisp.

7. 7

   Fill and serve

   Spoon the cold lobster filling into the toasted buns just before serving, until each bun is generously filled.

Tips

• Fold the lobster in gently to keep the pieces intact.
• Check the buns often as they toast, since butter can brown quickly.
• Fill the buns just before serving so they stay crisp.

Swaps

• Use finely chopped parsley instead of chives.
• Use lime juice instead of lemon juice.
• Use finely diced shallot instead of celery.

Storing

Refrigerate leftover dressed lobster in a covered container at 4°C or below and use within 1 day. Keep the buns separate and fill them just before serving. Do not reheat the dressed lobster.