Best Method: Lobster Roll

1. Thaw the meat.
If frozen, thaw overnight in the refrigerator. Pat dry with paper towels.

2. Warm the lobster meat.
Melt 2 tablespoons butter in a skillet over low heat. Add the lobster meat and warm gently for 2–3 minutes. Do not overcook.

3. Prepare the dressing.
In a bowl, combine:

• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped celery
• 1 tablespoon chopped chives
• Salt and pepper to taste

4. Mix the filling.
Fold the warm lobster meat into the dressing until evenly coated.

5. Toast the rolls.
Butter the outside of New England-style split-top buns. Toast in a skillet over medium heat for 1–2 minutes per side until golden brown.

6. Fill the rolls.
Load each toasted bun generously with the lobster mixture.

7. Finish.
Top with extra chives, a squeeze of lemon, and a light sprinkle of paprika.

8. Serve immediately.

For a Connecticut-style lobster roll (the version many seafood restaurants prefer): Skip the mayonnaise mixture entirely. Warm the lobster meat in butter with a little lemon juice and chives, then pile it into the toasted bun. This lets the lobster flavor stand out and is often considered the premium preparation.