Chef Skyler Bouchard Oppenheim (@diningwithskyler) recently shared her family's smashed lobster rolls. What immediately caught my eye was that these aren't complicated or fussy—and they look absolutely delicious. Here's what you need to know.
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How to Make Smashed Lobster Rolls
The beauty of this sandwich is in the contrast. Chilled lobster salad meets a warm, buttery golden bun (vs. a roll) and everything comes together on your outdoor griddle or in a skillet on the stove. The key is in the smashing, which gets the bun all toasty, buttery and golden brown.
All you do is mix these things together, place a large scoop on a soft potato hamburger bun and stick them on a hot griddle or skillet. The lobster doesn’t need to be hot. In fact, it shouldn’t be. The salad goes into the bun cold and you want to keep it that way.
Cook the sandwiches just they're until golden and crispy, then serve them up so you can fully appreciate the delightful combo of the warm, buttery bun with the cold, creamy lobster salad.
And if you’re like me (someone who’s always admired lobster from a distance but felt a little nervous cooking it), this is a great recipe to try. It’s forgiving and crave-worthy, and it’ll make you feel like a lobster pro, even if you’re just learning the ropes.
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