The secret to a great Nova Scotian Lobster Roll is simple: don't get in the way of the lobster. This recipe is all about quality ingredients and minimal fuss. We will use a gentle poaching method to cook the lobster, ensuring it stays tender and juicy. The dressing is intentionally light and fresh to complement, not overpower, the natural sweetness of the lobster meat. Using top-split buns, buttered and toasted, is crucial for both authenticity and flavor. It’s a classic for a reason, and you'll soon see why after your first delicious bite.
If you are cooking fresh lobster, bring a large pot of salted water to a rolling boil. Carefully add the lobsters and cook for 8-10 minutes, or until the shells are bright red. Plunge them into an ice bath to stop the cooking.
Twist off the claws and tail. Crack the shells and remove the meat, cutting it into large, bite-sized pieces. Set aside.
In a medium bowl, combine the lobster meat, finely chopped celery, mayonnaise, lemon juice, salt, and pepper. Stir gently to combine, being careful not to break up the lobster meat too much. You want to coat the meat, not drown it. Set aside in the refrigerator while you prepare the buns.
Spread the softened butter on the outside of each top-split bun. Heat a large skillet or griddle over medium heat.
Place the buns on the skillet, buttered-side down. Toast for 2-3 minutes per side, until golden brown and crispy. The buns should be warm and buttery.
Generously fill each toasted bun with the lobster mixture. You should have a lot of lobster sticking out of the top. Serve immediately, perhaps with a side of coleslaw or potato chips.