Food & Cooking Recipes Ingredients Seafood Recipes Lobster Rolls 3.3 (110) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 8 Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide. Ingredients 1 ½ pounds cooked, shelled lobster meat (about four 1 ½-pound lobsters), chopped into ½-inch pieces 2 tablespoons mayonnaise ½ teaspoon finely chopped fresh chives (optional) ½ teaspoon finely chopped fresh tarragon or chervil (optional) 1 teaspoon fresh lemon juice (or to taste) Coarse or sea salt Freshly ground pepper 8 top-split hot-dog buns 1 ½ tablespoons unsalted butter, melted, for rolls Directions Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours. Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately. Originally appeared: Martha Stewart Living, July 2004 Rate It PRINT