Kelli Delaney and Louis Caiola

KDHamptons FEAST END: The BEST Hamptons Lobster Roll Recipe!

My neighbor Louis Caiola is ready to nosh on the perfect Lobster Roll.
I LOVE entertaining at home at Maple Shade…and the key ingredient for my dinner parties is serving Hamptons classics made with the best ingredients from our local farms and purveyors. These mouthwatering lobster rolls prepared by my in-demand private chef, Elena Apostolides, were the hit of our summer Surf & Turf menu for an intimate dinner party I hosted for my sister here at Maple Shade…and guess what? They are not difficult to make! Wow your friends at your next soiree with this easy recipe.
KDHamptons  LOBSTER ROLLS
1 pound cooked lobster meat (I always get my fresh catch from Marks Quality Meats)
1/4 cup lemon juice
1/3 cup mayo (homemade is better than store bought!)
1/2 cup medium diced celery
Pinch Old Bay (optional)
Pinch paprika (optional)
Salt to taste
6 Top Split Hot Dog Buns
Butter
DIRECTIONS:
Cut the lobster meat into half-inch or one inch pieces. Toss lobster meat, lemon juice, mayo, celery, paprika and Old Bay (if using) and a pinch of salt together in a bowl. Taste and adjust seasonings as desired, adding more lemon juice, mayo, spices, or salt, until you’re satisified. Let the mixture chill at least an hour before serving so the flavors really meld together.
When ready to serve, melt butter in a pan and toast the buns on all sides until nice and golden brown. Fill with lobster salad and serve immediately. Alternatively, you can serve the lobster on lettuce (butter or green romaine) for a gluten free option.