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Lobster rolls are a classic summer meal, but the truth is, you don’t really need the split-top hot dog buns (or melted butter if you’re eating it Connecticut-style). Lightly dressed with mayo and finished off with a big squeeze of lemon juice, lobster salad tastes incredible on its own, especially paired with slices of creamy avocado. 😉
You can buy the lobster precooked from a seafood counter or fish market you trust, or you can steam the lobster yourself. When armed with our how to cook lobster guide, it’s crazy easy. But to keep it simple, all you need to do is place a steamer basket over 2 or so inches of boil water, add the lobster and cook for 8 to 10 minutes until it’s pink and nicely firm. Want to really commit to the summer vibes? Fire up the grill and cook your lobsters on there! We love the smoky, charry notes that the grill can add to sweet lobster meat.
For a more traditional lobster salad you can simply nix the avocado—the classic version is perfect if you’re looking to make lobster rolls. Wanna really try something different? Make the salad Connecticut-style by swapping the mayo for melted butter and serving it warm!
If you try this recipe at home, let us know how it went in the comments below!
Ingredients
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- 1/4 c. mayonnaise
- 1 stalk celery, finely diced
- 2 Tbsp. lemon juice
- 2 Tbsp. finely chopped chives, plus more for serving
- Kosher salt
- 3 (12-oz.) lobster tails, steamed, meat removed and chopped (3 c.)
- Butterhead lettuce, for serving
- Sliced avocado, for serving
- Lemon wedges, for serving
Directions
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- Step 1In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat.
- Step 2Lay lettuce on a serving platter, then top with lobster salad. Garnish with avocado, more chives, and a squeeze of lemon.
