Chunks of sweet lobster in a buttered, toasted split-top bun.
Maine-style is cold with mayo; Connecticut-style is warm with butter. Split-top hot dog buns are traditional.
One 1.25 lb lobster yields about 4 oz meat. Celery adds crunch but should be minced fine.
Ingredients
Scale
Measurement units
- Live lobsters, about 1.25 lb each
- Mayonnaise
- Celery, minced fine
- Fresh lemon juice
- Salt
- Black pepper
- Fresh chives, snipped
- Butter, softened
- Split-top hot dog buns
Ingredients
Scale
Measurement units
- Live lobsters, about 1.25 lb each
- Mayonnaise
- Celery, minced fine
- Fresh lemon juice
- Salt
- Black pepper
- Fresh chives, snipped
- Butter, softened
- Split-top hot dog buns
Instructions
Cook the lobster
Cook the lobster
Pick meat and make salad
Pick meat and make salad
Toast buns and assemble
Toast buns and assemble
Tomorrow's Meal
Lobster Salad Tartine with Crispy Bread
Shredded leftover lobster roll meat piled onto toasted bread with fresh greens, lemon, and a touch of mayo for an open-faced luxury sandwich
You'll need to pick up:
Fresh bread or brioche for toastingButter for toastingFresh greens (arugula or lettuce)Lemon wedgeOptional: fresh tarragon or dill
Quick overview:
- 1.Gently shred or break apart leftover lobster meat, discarding any shell fragments
- 2.Lightly refresh the lobster with a squeeze of lemon and a small dollop of mayo if it seems dry
- 3.Slice bread and butter generously, then toast until golden and crispy
- 4.Layer fresh greens on warm toast
- 5.Pile lobster mixture on top, season with sea salt and cracked pepper
- 6.Serve immediately while bread is still warm and crispy
Before you cook
Cook notes
- • Maine-style is cold with mayo; Connecticut-style is warm with butter.
- • Split-top hot dog buns are traditional.
- • One 1.25 lb lobster yields about 4 oz meat.
- • Celery adds crunch but should be minced fine.
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