Ingredients
Scale
- 60 g or 2 oz mayonnaise (less if you prefer a lighter dressing)
- 15 ml or 1 tbsp fresh lemon juice
- 5 ml or 1 tsp Old Bay Seasoning (more or less to taste)
- Sea Salt
- Freshly ground black pepper
- 454 g or 16 oz fresh or frozen lobster meat from the body and claws
- 25 g or ¼ cup celery, finely chopped
- 6 g or 1 tbsp Italian parsley, finely chopped
- Head of Boston lettuce
- 4 brioche rolls or New England-style top-split hotdog rolls
Instructions
- If frozen, thaw the lobster overnight in the fridge. Using a strong metal colander, squeeze any excess water from the lobster meat.
- In a large bowl, whisk together the mayonnaise, lemon juice, salt, black pepper and Old Bay Seasoning. Fold in the lobster meat, celery and Italian parsley.
- Refrigerate for at least two hours to allow the flavours of the lobster salad to meld.
- Just before serving, wash and dry a few leaves of Boston lettuce to line the buns before filling with the lobster salad.
Notes
Adapted from Ask Chef Dennis.