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Barefoot Contessa Lobster Roll

A creamy and flavorful lobster roll recipe made with fresh lobster meat, mayo, and smoked paprika, perfect for summer vibes any time of the year.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the lobster filling
  • 1 pound freshly cooked lobster meat, chopped Pre-cooked lobster can save time.
  • 2 tablespoons creamy mayonnaise Adjust according to preference.
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon capers, finely chopped Optional for a briny touch.
  • 1 tablespoon minced fresh chives
  • ½ teaspoon Dijon mustard For a subtle tang.
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika For depth of flavor.
For the rolls
  • 4 pieces top-split brioche or buttered buns
  • 2 tablespoons high-quality salted butter For toasting the buns.

Method
 

Preparation
  1. Start by getting your fresh lobster, either by removing the meat from cooked lobster tails or purchasing pre-cooked lobster meat.
  2. In a bowl, combine the mayonnaise, lemon juice, capers, minced chives, Dijon mustard, sea salt, and black pepper. Stir until smooth and well combined.
  3. Gently fold the chopped lobster meat into the dressing, ensuring every piece is coated without mashing it.
Cooking
  1. Slice your brioche buns down the center, careful not to cut all the way through. Melt the salted butter in a skillet over low heat.
  2. Toast the rolls in the butter until golden brown.
Assembly
  1. Fill each toasted bun with the lobster mixture, packing it in without spilling over. Sprinkle a little smoked paprika over the top if desired.
  2. Serve immediately for the best experience.

Notes

For extra flavor, try adding sriracha to the mayo, or roasted garlic for a twist. Best eaten fresh.