You’ll Love Smashed Lobster Rolls: Easy Recipe Makes Them Creamy and Toasted in 4 Minutes

Nothing screams summer like a lobster roll full of sweet and tender meat tossed in cold mayonnaise or a warm butter sauce. You may spend well over $20 for one at your local seafood restaurant. So, get more bang for your buck by whipping up your own batch with a twist. Rather than serving the rolls right after stuffing them, one chef cooks them on a griddle to create smashed lobster rolls. This method crisps up the bun and heats the filling for a more delicious version of this classic sandwich. Keep reading for pointers on making smashed lobster rolls that are full of seafood goodness!

The basics of lobster rolls

Lobster rolls aren't one-size-fits-all as there are two ways of preparing them: Connecticut-style and Maine-style. The main difference is that Connecticut-style lobster rolls toss the seafood in a warm butter sauce; while Maine-style combines the meat with mayo and veggies or herbs to make a cold filling. Both versions traditionally serve the filling in a split-top or hot dog roll. These seafood rolls are full of fresh and sweet flavors. Plus, a couple of simple tweaks take this beloved sandwich to the next level.

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Chef’s unique twist on a lobster roll

If you're a fan of creamy Maine-style lobster rolls, this twist from chef Skyler Bouchard Oppenheim will blow you away! She stuffs hamburger buns with the cold lobster filling before pressing the sandwiches as they cook on a griddle. This produces smashed lobster rolls, which are buttery, toasted and tender all in one. Using burger buns, instead of hot dog rolls, makes it easier to press down on the bread while the sandwiches cook. This allows the outside to form a sturdy crust that holds in the velvety filling. It's unlike any other lobster roll you ever had and takes just 4 minutes to fully brown!

How to make smashed lobster rolls

To try this tasty spin on lobster rolls, follow Oppenheim's recipe below. She cooks the lobsters on her large griddle and allows them to cool before chopping the meat. However, you can buy cooked lobster meat, derived from the claw, knuckle and other parts, at the seafood counter. Enjoy these lobster rolls with French fries or summertime sides like grilled corn and pasta salad .

Smashed Lobster Rolls

Ingredients:

• 1½ lbs. cooked and chopped lobster meat
• ½ cup mayonnaise + more (if needed)
• 1½ Tbs. chopped tarragon
• 2 Tbs. chopped chives
• 8 potato hamburger rolls
• Salt and pepper
• Salted butter, for greasing

Directions:

• Yield: 8 servings

1. In bowl, mix lobster meat, mayo, chopped tarragon, chives, salt and pepper until mixture is well-combined. Add more mayo if needed for creamier lobster mixture.
2. Divide mixture between potato hamburger bun and close with top bun.
3. Heat cast-iron skillet or griddle over medium low heat. Place few knobs of salted butter on surface and allow to melt. Cook two to three sandwiches on surface (or as many as possible if there's enough room) until outside is crisp and browned, two minutes per side until crisp. Remove from cooking surface and repeat process with any remaining sandwiches. Serve lobster rolls hot.
4. Note: You can make the lobster mixture ahead and store it in an airtight container for up to one day. When you're ready to cook the lobster rolls, spoon the mixture onto the buns and proceed with the recipe.

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