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This recipe, for home cooks, calls for store-bought ingredients. Although, it may take some time to make, but once you take a bit into the lobster roll and herb salad, you'll know that it was all worth it. Chef Marcus Samuelsson also suggests you pair it with the Penfolds Koonunga Hill Chardonnay for the best flavors.
For the lobster rolls
- 4 leaves napa cabbage, stems below the leaves removed
- 2 Teaspoons white miso
- 1 Tablespoon mayonnaise
- 1/4 Cup freshly squeezed lemon juice
- 1/4 Teaspoon sambal oelek or about 6 drops Tabasco sauce
- 1 Tablespoon finely chopped fresh cilantro
- 2 pieces quince, chopped
- 2 Cups bite-sized chunks cooked lobster
- 2 medium tomatoes, peeled, seeded, and diced
For the herb salad
- 1 Tablespoon olive oil
- 1 lime, juiced
- 2 sprigs fresh mint, leaves only
- 2 sprigs fresh basil, leaves only
- 2 Teaspoons caviar, preferably from California farmed sturgeon (optional)
Calories Per Serving167
Folate equivalent (total)35µg9%
Connecticut-Style Lobster Rolls
Bring 1 cup water to a boil in a steamer. Add lobster tails steam for 3 minutes. Remove from steamer and rinse under cold water until cool enough to handle.
Remove the shells and dice lobster meat into bite-sized pieces.
Melt 1 tablespoon butter in a 12-inch frying pan. Add 2 buns and turn to coat with butter. Toast over low heat, turning once, about 2 minutes. Transfer to a plate. Repeat with 1 tablespoon butter and remaining buns.
Melt remaining 6 tablespoons butter in the same pan. Toss in lobster pieces. Cook over low heat, stirring almost constantly, for 3 minutes. Add paprika and salt continue to stir until lobster is opaque, about 2 minutes more.
Line toasted buns with lettuce. Fill with lobster. Drizzle any remaining butter on top.
Ingredients for Classic Lobster Rolls
When I’m eating a lobster roll, the only thing I want to taste is lobster. This keeps my ingredient list simple. You might be wondering why I prefer the mayo roll to the buttered roll if all I want to taste is lobster. Good question. While I love butter and lobster, I find buttered lobster rolls a little lacking. Mayo and lemon juice are favor enhancers. Butter, while great, is buttery. It doesn’t add anything to the meat other than a buttery flavor and sometimes, I think, it overpowers it a bit.
How to Cook Live Lobsters
In this recipe, we used 4 live Maine lobsters weighing in at about 450g-500g each. This portion is enough to make 6 lobster rolls.
To cook live lobsters, bring a pot of water to a boil (enough to cover lobsters) and add in some salt. Sit your lobster on the cutting board, and if you look closely to the top of its head, there is a line down the middle, this is where you should split it. Use a sharp knife and in one swift motion, cut through it all the way, killing it instantly.
Some might choose to pop a live lobster straight into hot water, but I hope you’d choose the method above, as it is probably the most humane way.
Add the lobsters into the pot, cover the pot, then cook for 6 minutes. Remove the lobsters and place in a bowl of icy cold water. This stops the lobster from being overcooked.
The Lobster Roll 10 Ways
Lobster rolls are a beloved culinary delight and serious topic for seafood lovers everywhere. When done right they make for an unforgettable entree. The definition of the “right” way to make a lobster roll is often up for a bit of debate. There are many takes on this long time classic and we have rounded up the best of them. But, whether you want to make a simple, more traditional lobster roll, or you are interested in putting a unique spin on this delicious sandwich, these recipes cover it all.
10 Easy Ways to Make a Perfect Lobster Roll
First let’s cover the basics before you decide which approach you want to take when making your own lobster rolls at home.
The most important thing to know:regardless of which recipe you choose, you will want fresh high-quality lobsterlump meat. You can either purchase meat that has already been taken from the lobster for you. Maine Lobster Now offers this options by the pound. You can also order live lobstersovernighted from Maine, cook them fresh at home, then take the meat out yourself. Either way, you will end up with a delicious sandwich.
Next, let’s go over what a traditional lobster roll is all about. There are two well known versions of this decadent sandwich. People often argue over which is the best. We are partial to the Maine versian, but we recommend that you try them both and decide for yourself.
1. Maine Lobster Roll
The important things to remember with the Maine lobster roll are that it is served cold with mayo. This recipe from Destination Kennebunkport covers all the bases.
(Photo from Destination Kennebunkport)
2. Connecticut Lobster Roll
This roll differs from the Maine lobster roll drastically. The Connecticut lobster roll is served warm with butter instead of mayo. This recipe from Food Network gets it right.
3. The Classic Combo Lobster Roll
If you just can’t choose between the two, you can always try a little of both. This recipe from The Suburban Soapbox is crazy good, combining both butter and some mayo, along with a few other zesty ingredients.
(Photo from The Suburban Soapbox)
The previous recipes are the most well known. From these you can branch out and add all sorts of delicious ingredients. The following recipes will give you some ideas.
4. BLT Lobster Roll
You can’t go wrong with a BLT. This recipe from Rachel Ray is a refreshing twist on this beloved classic. Thick cuts of crispy salt bacon pairs perfectly with the soft, juicy hunks of lobster meat, while the lemon and tomato add the perfect bite of acidity.
5. Lobster Grilled Cheese
This is a Maine Lobster Now staple. One of our own in-house chefs designed this recipe to add the perfect amount of creaminess and zest to our fresh lobster lump meat. If you’ve never added lobster meat to this comfort food before, you are truly in for a real treat.
6. Blue Cheese Lobster Beignets
This is a drastic twist on the classic, but it is so good. We promise it is worth a try. The blue cheese adds a bite against the sweet lobster meat, while the creamy avocado sauce brings everything together. Just be warned, these beignets are addicting.
(Photo from Half Baked Harvest)
7. Lobster Roll with Uni and Caviar
The chef who created this recipe was most inspired by the focus of the lobster roll being all about fresh, high-quality ingredients. Alongside the lobster, this roll features other gourmet components, including caviar, sea urchin, terragon, and fennel fronds. It’s as fancy as it gets when it comes to a lobster roll.
8. Korean Lobster Roll
If you love anything with a mixture of playful flavors, this lobster roll packs a punch of it. It’s not only a unique twist on a lobster roll, but on a classic Korean banh mi sandwich as well. The flavors compliment one another, while also adding a layer a surprise to each that will keep you craving it again and again.
You might like just a kick of flavor rather than a full on punch like the Korean lobster roll offers. This is the one to try if that is the case. The Sriracha adds just a little heat to the classic lobster roll, which is contrasted perfectly with the generous amount of mayo, butter, and cooling celery you also get in every bite.
10. Lobster Roll Salad
If you aren’t eating any bread, or just want to opt for something a bit lighter, this lobster roll salad recipe is the perfect thing. You get all of the same mouthwatering flavors that you crave in a lobster roll, with some additional nutrient dense ingredients, like peas and basil. It even makes for the perfect side dish when enjoying crab or seared scallops.
You can use any of these recipes as a jumping off point to create your own version of the lobster roll. Or, if you don’t feel like anything needs to be added to it because it’s perfect as is, that’s fine too.
Along with live lobster and fresh lobster lump meat, Maine Lobster Now also offers classic Maine lobster roll kits. Order these if you want to cut down on the cooking time and get straight to enjoying this New England comfort food.
Are you looking for the best lobster roll recipe ever? Well try this recipe out, I personally think it is the best I have tried but you be the judge. Also check my post on how to cook lobster out.
- Four 1- to 1 1/4-pound lobsters
- 1/4 cup plus 2 tablespoons mayonnaise or to taste
- 1/4 cup finely diced celery
- 2 tablespoons fresh lemon juice
- 1 Small onion finely diced
- Pinch of paprika pepper and black pepper
- lettuce, enough to line buns
- Buns or bread slices
Shell lobster and chop meat into smaller pieces.
Combine chopped lobster meat, diced onions and dices celery with the spices and mayo. Stir to combine well.
Layer buns with lettuce then fill with lobster salad. Sprinkle with crushed black pepper.
You can also toast outside of buns as well some people like to add melted butter to buns.
Split-Top Buns for Lobster Rolls
To make my lobster rolls a bit more authentic, I used split-top New England style lobster roll buns. Luckily, I found out that a local lobster restaurant carries 12 rolls in a bag for sale. They are made by Le Boulanger . You can also check out your local specialty grocery stores. You might be lucky to find a bag of top-split buns like these.
Now I almost feel like I’m back in Boston! I may not win the best lobster roll competition, yet I’m simply content with my homemade version. I can’t wait to go back to the northeast one day and try all the different versions. If you are a fan of lobster rolls, where did you get the best lobster roll?
While we’re all for a traditional lobster boil, served whole with shell crackers, melted butter, and some simple sides, there are plenty of ways to utilize your newly honed lobster cooking skills. Throw a lobster themed brunch complete with a Lobster Frittata, silky Lobster Scramble, and Fried Lobster Tails with Sweet Corn Waffles. Or host an upscale Italian feast featuring Lobster Cacio e Pepe, Creamy Lobster Papardelle, Lobster Risotto, and Warm Lobster Salad with Shallot Vinaigrette.
Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, kill each lobster by pressing the tip of a heavy chef's knife in the crack just behind the eyes in the center of the carapace. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from carapace. Save carapace for another use. Press each tail flat against the cutting board and insert wooden skewers along their entire length to keep them straight.
Set a wire rack in a heavy-duty rimmed baking sheet. Place a steamer insert in the bottom of a large lidded stock pot and add 1-inch of water. Bring to a boil over high heat. Add a single layer of lobster claws and tails (about half the lobster) and cover pot. Let steam for exactly two minutes, then transfer to rack set in baking sheet (lobsters may still be twitching slightly—this is a reflex reaction. Don't worry, they are dead). Repeat with remaining lobster.
Transfer to oven and roast until claws reach 135°F in the center as measured on an instant-read thermometer, about 7 minutes. Remove claws and set aside on large plate. Continue roasting until tails reach 135°F in center, 7 to 15 minutes longer (depending on exact shape of tails). Remove from oven and transfer to plate with claws.
As soon as lobster is cool enough to handle, remove meat from shell using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack the shells (It's ok if the meat gets a little mangled).
Cut meat into 1/2 to 1-inch bite sized pieces and transfer to a large bowl. Add mayonnaise and toss well to coat. Transfer to wire mesh strainer or large colander set in a bowl. Place in refrigerator and allow to drain and cool for at least 1 hour.
Discard any drippings (or save to eat with bread). Toss lobster with celery and chives (if using). Season to taste with lemon juice (if using), salt, and pepper. Set aside.
Melt 1 tablespoon of butter in a large, heavy bottomed skillet over medium-low heat. Swirl to coat pan. Add four buns with one cut side down. Cook, pressingon buns gently and moving them around the pan until golden brown on first side. Remove from pan, add another tablespoon of butter, and toast second side. Repeat with second batch of buns. Divide filling evenly amongst all the buns and serve immediately with pickles and potato chips.
Classic Lobster Rolls
You don't have to live in New England to enjoy the best tasting lobster rolls.
Serve these lobster rolls in a toasted, buttered bun with crisp lettuce for the ultimate summer sandwich.
Kosher salt and black pepper
- Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.
Layer on lettuce first to prevent soggy bread.
For an extra kick of regional flavor, try one of these variations.
GULF COAST: Stir in chopped mango and mint leaves.
SOUTHWEST: Mix in chopped chipotles in adobo, crushed tortilla chips, and cilantro.