Why It Works
- Sous vide lobster comes out with an extra-intense lobster flavor and butteriness built right into the meat, making it perfect for lobster rolls.
- Toasting buns in butter adds crisp, buttery crunch to each bite.
If you've already experienced the magic of sous vide lobster, this is the only logical next step. Lobster rolls may not be very fancy, but there's no better way to experience lobster in its briny, sweet, buttery glory than stuffed into a top-split hot dog bun that's been griddled in butter until golden brown.
This version is what you'll find up and down the coast of New England, served cold with a touch of mayonnaise and lemon.
- 2 tablespoons (30g) unsalted butter
- 4 hot dog buns, preferably top-split (see note)
- 1 recipe Sous Vide Lobster, fully cooled
- Up to 2 tablespoons (30ml) mayonnaise
- 1 rib celery, finely diced
- 1 tablespoon (7g) minced fresh chives and/or tarragon
- Fresh juice of 1 lemon, to taste
- Kosher salt and freshly ground black pepper, to taste (optional)
Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.
Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.
Top-split buns are not widely available outside of New England. If you can't find them, you can use regular hot dog buns with the crust along the sides very carefully sliced off, to expose the soft interior crumb for toasting.