THE WORLD-FAMOUS MAINE LOBSTER ROLL
Provided by Food Network
Categories main-dish
Time 46m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Prepare the lobster salad.
- If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
- Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
MAINE LOBSTER ROLL
If you want an authentic Maine Lobster Roll, all you will have in it is lobster and a just a tad of mayonnaise. Nothing else. Other things may be good and have them if you like, but a Maine one is maine-ly lobster. You may put it on any roll you like, but I generally use a hotdog type roll with the slit on top. A homemade hotdog roll would be wonderful. I always have the pieces pretty good sized so you can see the claw and pieces of the tail. Yummy!!!
Provided by Mimi in Maine
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Boil the lobster for about 16-18 minutes.
- Pick apart and cut up in good-sized pieces.
- Put the mayonnaise on and mix.
- I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
- Fill it and enjoy.
- NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)
There's nothing quite like buttery toasted Lobster Roll with plump juicy lobster salad piled high. Learn how to make them at home just like they do in Maine!
Provided by Sommer Collier
Categories Main Course Sandwiches
Time 21m
Number Of Ingredients 9
Steps:
- For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
- If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
- Cover and chill under ready to serve.
- For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
- Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
- Once all of the rolls are perfectly toasted, load them with lobster salad and serve!
Nutrition Facts : ServingSize 1 roll, Calories 227 kcal, Carbohydrate 22 g, Protein 9 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 522 mg, Fiber 1 g, Sugar 3 g
MAINE-STYLE LOBSTER ROLL
Steps:
- Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
- In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
- Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
- Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
- Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.
MAINE LOBSTER ROLLS
Very simple. I found these while on vacation in Maine and couldn't get enough of them. Lobster is cheap up there and we ate them every chance we had. In other parts of the country, lobster isn't that cheap, but if you like 'real lobster' and not the imitation stuff, this is a nice (and easy) treat. The cook time is approximate. It depends on how big the lobster is. Just cook it until it's red in color.
Provided by L. Duch
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- spread softened butter on outsides of buns and heat on griddle or heavy skillet over mod/high heat until toasted.
- Divide lobster meat among buns and put a dollop of mayonnaise mixture on top.
- NOTE: Top slice hot dog buns are buns that have had the sides sliced off.
- If you can't find these in the supper market then you can make your own using Texas toast and toasting one side.
- I've only found those kind of buns in Maine when we were on vacation.
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- Whisk together mayonnaise, lemon juice, and chervil, and season lightly with salt and pepper. Stir in celery, and fold in chopped lobster meat. Cover and chill up to 4 hours.
- Heat a large skillet over medium. Butter sides of buns, and toast in skillet until golden and heated through, about 2 minutes per side.
- Fold chives into lobster salad. Place a lettuce leaf inside each bun, and divide lobster salad evenly among buns. Sprinkle with chives. Top each with 1 pincer claw, if desired. Serve immediately.
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