My mom didn’t cook much growing up, but the one thing she did make me was these lobster rolls (a simplified version but same method.) This recipe is a Bouchard classic that my great grandfather made at his Lewiston, Maine lobster shack wayyy back when. They are cool in the middle and warm on the outside. A good old mayo filling and buttery exterior. I promise you, you LOVE them, unless your family has conditioned you to love another kind of preparation of course, which I totally respect!!! I made mine on the griddle but you can just make them one by one on a hot skillet! That’s what I did at my Philadelphia pop up dinner and they were still a smash hit.
Smashed Lobster Rolls (My Family Lobster Shack Recipe)
Ingredients
- 3 pounds cooked lobster meat cleaned and chopped
- 1 cup Hellmann’s mayonnaise
- 1/4 cup fresh tarragon chopped
- 1/4 cup fresh chives chopped
- Salt to taste
- 8-10 potato hamburger buns
- 1/2 cup salted butter
Directions
- In a large mixing bowl, combine the chopped lobster meat, Hellmann’s mayonnaise, chopped tarragon, and chopped chives. Add salt to taste and mix well.
- Cover the bowl and refrigerate the lobster salad until ready to use. You can make this up to a day in advance but I do it right when I’m making the sandwiches. The lobster salad should be cold when added to the buns.
- Split the potato hamburger buns if they are not already split.
- Place a generous amount of the cold lobster salad into each potato bun and sandwich with the other half.
- Preheat a griddle or large skillet over medium heat. Add a generous amount of salted butter and let it melt.
- Place the sandwiches on the preheated griddle.
- Cook for about 1-2 minutes on each side, pressing down gently with a spatula, until the buns are golden brown and crispy on the outside. The lobster salad should remain cold inside. Remove the lobster rolls from the griddle. Serve immediately while the buns are hot and crispy on the outside and the lobster salad is cold on the inside.
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