Key West Lobster Rolls
These spiny lobster rolls are a Florida Keys take on the classic lobster roll. Sweet lobster tail meat is tossed in a light lemon-mayo dressing with celery and chives, then piled into buttery New England style split-top buns. Perfect for lunch or dinner.
Ingredients
- 4 cups cooked cooled lobster meat, cubed
- 4 tablespoons mayonnaise (Hellmann's works best for lobster tails)
- 1 teaspoon Dijon mustard you could double to 2 teaspoons if you want the same ratio
- 1 tablespoon lemon juice juice of half a lemon
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped chives or scallions
- Salt and pepper to taste
- 2 tablespoons melted butter (with salt)
- 4-6 split-top brioche style buns or regular hot dog buns
- Old Bay seasoning to taste
Instructions
- If starting with raw spiny lobsters, boil or steam for 10 minutes until opaque. Maine lobsters shold be steamed for 10 minutes per pound. Cool, then remove lobster meat from shells and chop.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, celery, and chives.
- Gently fold in the chopped lobster meat until coated. Taste and adjust seasoning.
- Heat a large skillet over medium heat. Brush the insides of the buns with melted butter, then place them cut side down in the skillet. Toast for about 2 minutes, until golden brown.
- Spoon the lobster mixture into warm split-top brioche buns or regular hot dog buns. Sprinkle Old Bay over the top. Serve immediately.
Notes
Storage
Store the lobster salad mixture in the refrigerator in an airtight container up to 2 days.
To boil spiny lobsters, visit How To Boil Spiny Lobsters
Nutrition
Calories: 440.4kcalCarbohydrates: 23.1gProtein: 26gTotal Fat: 26.5gSaturated Fat: 7.5gCholesterol: 103.4mgSodium: 1673.4mgPotassium: 434.4mgFiber: 1.3gSugar: 3.9gNet Carbohydrates: 21.9g
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