How to Make Lobster Roll from Scratch

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab and shrimp provide similar textures at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain adds fiber; regular bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, while margarine is often cheaper.

To cook live lobster, bring a pot of salted water to boil.

Cut through the middle of the lobster head in one swift motion then boil for 6 minutes.

Remove and place in a bowl of icy cold water.

Once lobster has cooled down, remove the meat from tail, claws, knuckles and legs.

Cut lobster meat into huge 1-inch chunks.

Mix all of the ingredients in a clean bowl. Then gently fold in with the lobster meat. Be careful not to break the lobster pieces.

After well combined, store lobster salad in an airtight container for up to 1 day in the refrigerator until ready to use.

Melt a tbsp of butter in a pan. Grill each side of the bun for 2 minutes or until golden brown.

Spread some kewpie mayo on the insides of the toasted bun, and stuff bun generously with lobster salad.

Garnish with more chopped chives if desired, then serve immediately with a slide of lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens