New England Lobster Rolls

SERVES Serves 6

TIME 25 minutes

WHY THIS RECIPE WORKS

For our lobster roll, we mostly adhered to tradition-top-loading supermarket hotdog bun, mayonnaise, and lots of lobster-but we added a hint of crunch in the form of small amounts of lettuce and celery (a contentious addition), and we added complementary brightness with lemon juice, cayenne, and chives.

INGREDIENTS

2 tablespoons mayonnaise

2 tablespoons minced celery

1 ½ teaspoons lemon juice

1 teaspoon minced fresh chives

Salt

Pinch cayenne pepper

1 pound lobster meat, tail meat cut into ½-inch pieces and claw meat cut into 1-inch pieces

6 New England-style hot dog buns

2 tablespoons unsalted butter, softened

6 leaves Boston lettuce

note: BEFORE YOU BEGIN

This recipe is best when made with lobster you’ve cooked yourself. Use a very small pinch of cayenne pepper, as it should not make the dressing spicy. We prefer New England-style top-loading hot dog buns because they provide maximum surface on the sides for toasting. If using other buns, butter, salt, and toast the interior of each bun instead of the exterior.

INSTRUCTIONS

Whisk mayonnaise, celery, lemon juice, chives, ⅛ teaspoon salt, and cayenne together in large bowl. Add lobster and gently toss to combine.

Directions at americastestkitchen.com

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