To be honest, lobster rolls are one of those things that I always think I want, and then when I order one, it just turns out underwhelming. There is either too much mayonnaise (NOT my definition of a lobster roll), too much lemon, it’s WARM, or there is some herb that is overpowering the delicate flavor of the lobster. I have had so many bad lobster rolls that I was starting to doubt myself; maybe I just didn’t like them…at all?

I had eaten lobster rolls at many different places, all along the East coast, in the Lowcountry, everywhere. Nothing was satisfying and made me side-eye all lobster rolls. Then, one day in Bluffton, SC, I headed to lunch and took the plunge and ordered one. It was made with avocado and I thought, it couldn’t be bad, right? I took one bite and stopped. It was completely awful. It was lemon-y, herb-y, and just all kinds of wrong. I swore off lobster rolls for life.

That is, until one day when my Aunt and Uncle were visiting and I came home to see my dad whipping up some lobster rolls and shrimp rolls for the occasion. I stopped in my tracks, worried that it would be a repeat of the last time I had a lobster roll (it was seriously a scarring experience). But I put my differences aside and had a bite that my dad made for an appetizer. It was fantastic! A little mayonnaise, a little Old Bay, wrapped up in a buttery, toasty bun. My taste buds sang. I usually don’t like lemon in my foods, but I think he even put a squeeze of it in and I still loved it! From then on, I would repeat that fantastic lobster roll (sometimes with shrimp) and always added one of my favorite herbs, chives. You can add a squeeze of lemon if you like that, but I’m not the biggest fan so I leave that out. If you’re like me and a lobster roll just never really did it for you, or if you’re unlike me and love lobster rolls, try this one out. It’s just a few ingredients and it really lets the lobster do the talking – which is what this sandwich is all about.

Lobster Roll

2 4oz lobster tails
1-2 Tbsp mayonnaise, more if needed
1 Tbsp chives, chopped
1/2-1 tsp Old Bay Seasoning, to taste (I used about 1 tsp in mine)
Salt and pepper, to taste
2 top-split buns
Butter

Begin by bringing a large pot of water to a boil. Salt the water thoroughly. Once boiling, place the lobster tails in and cook for 6-8 minutes or until bright red and the meat is fork tender. Remove the tails from the water. Split the tails, using kitchen shears, up the middle and crack open and remove the meat. Roughly chop, leaving some large pieces.

In the bottom of a medium bowl, combine the mayonnaise, chives, and Old Bay seasoning. Fold the lobster chunks in delicately to lightly coat the lobster, being careful not to break up the pieces. Start with 1 Tbsp of mayonnaise and if needed, add some more to your desired consistency. Season with salt and pepper, and if necessary, more Old Bay seasoning.

Heat a skillet over medium high heat and place a pat of butter in the bottom. Place the buns in, coating them in the melted butter. Cook until brown and crisp, then add another small pat of butter and brown the other side of the roll.

To assemble, take one of the toasted rolls and fill with half of the lobster mixture and top with chives. Repeat with the other sandwich and serve immediately.

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