This month, we’re featuring summer recipes. Nothing says summer quite like lobster rolls, especially when they’re topped with fresh lemon juice and a sprinkle of Old Bay. We’ve discovered the easiest way to make (and serve) them, with a little help from Martha Stewart Living. Here’s how…
from Martha Stewart Living
Fill pull-apart dinner rolls with lobster, chicken or egg salad — and you’ve got yourself an easy appetizer. For a fun presentation, serve the filled rolls while still attached!
Recipe: Lobster Rolls
What you’ll need:
1 pound cooked lobster meat (from 3 lobsters), chopped (about 2 1/4 cups)
1/2 cup mayonnaise
2 tbsp fresh lemon juice
2 tbsp minced fresh chives
1 tbsp fresh chervil, plus more for serving
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper (optional)
12 pull-apart dinner rolls, such as King’s Hawaiian Sweet or Martin’s (do not separate)
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay and cayenne in a large bowl.
Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.
We can’t wait to serve these at our next summer gathering! Thank you so much.