Classic Lobster Rolls Recipes

MAINE LOBSTER ROLLS

Steps:

• Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
• Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
• Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
• Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
• Cover bowl with plastic wrap and refrigerate until needed.
• You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
• Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
• After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
• Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
• Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it's too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
• Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.
• You can buy New England lobster roll buns, or make them at home using this recipe.
• Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
• When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
• Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
• Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

CLASSIC LOBSTER ROLLS

Steps:

• 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.

EASY LOBSTER ROLLS

Steps:

• Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
• Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
• Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

NEW ENGLAND LOBSTER ROLL

Steps:

• Place the cooked lobster meat in large bowl.
• In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
• Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
• Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

EASY CLASSIC LOBSTER ROLLS

Steps:

• Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
• Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
• Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
• Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

LOBSTER ROLL

Steps:

• Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
• Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
• Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.