I’ve always loved lobster. It feels like a celebration, like something you order at a nice restaurant or splurge on during vacation. But cooking it at home? That used to make me freeze up. Lobster has this reputation, after all. It’s expensive, a little fancy and easy to mess up. I was always scared I’d ruin it.
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.
Related: The Chef-Approved Way to Crack a Lobster So You Don't Lose Any Meat?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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A post shared by Skyler Bouchard Oppenheim (@diningwithskyler)
How to Make Smashed Lobster Rolls
In the caption, Oppenheim said that "her dad's side of the family is from Lewiston, Maine and they ran a small, local lobster shack." She says her smashed lobster roll is a spin on their recipe. We love a recipe with some expertise behind it, so we couldn't wait to hear more.
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.
You can get the full recipe on Oppenheim's site, but here's what you need to know. The lobster salad is really simple. It's just cooked lobster chunks, good mayo, fresh chopped herbs, like tarragon and chives, and a pinch of salt. If you want some crunch, you can add some finely chopped celery or if you like your lobster with a kick, you can add in a splash of hot sauce, but the lobster should be the star. Don’t overcomplicate it!
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.
The griddle does the bulk of the work for you. Just melt a good amount of salted butter, place your sandwich down, and press gently with a spatula to crisp the outside evenly. Don’t crank the heat too high, though. You want a golden crust, not burnt buns.
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.
You don’t have to live in New England or wait for the perfect beach day to enjoy a good lobster roll—and you don't have to search around for the top-loading hot dog buns that some people say are key to the best lobster roll. These smashed lobster sandwiches are simple enough for a weeknight, but special enough for company.
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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