The best lobster roll recipe, in my opinion, has a generous amount of lightly dressed sweet, fresh lobster meat nestled inside a warm, buttery bun. This is how we do it.
Cut or tear the lobster meat into bite-sized pieces and place in a medium bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, capers, chives and salt and pepper. Pour the dressing over the lobster and toss gently to coat all the meat.
Melt the butter on a skillet over medium-high heat. Set the buns down on the skillet on one of their side edges. Cook for a minute or two until golden brown, then flip and cook the opposite side.
Divide the lobster meat among the buns and serve immediately.
I start with one large lobster (about 2 3/4 pounds) and pick every bit of the meat from the tail, claws and knuckles, carcass and legs to get about a pound of cooked lobster meat. Did you know that some of the sweetest, most tender meat is in the interstitial parts of the body? In a larger lobster you can get about a cup of additional meat with a little persistence. I'm lucky to have been trained by an expert. You can learn more about how to pick lobster meat from this post. You can also start with several smaller lobsters or buy cooked lobster meat from the fishmonger.