Martha Stewarts Lobster Roll Recipes

PERFECT LOBSTER ROLL

Steps:

• Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you -- just ask.)
• Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they're attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
• Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.

INSIDE-OUT LOBSTER ROLL

Steps:

• Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells.
• Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 1/2-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden; toss with sea salt.
• Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon.

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.

LOBSTER ROLLS

Steps:

• Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
• Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
• Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

LUKE'S LOBSTER ROLL

Steps:

• With a brush, spread 2 tablespoons butter, melted, on outsides of split-top buns. In a skillet or on a griddle, toast buns over medium until crisp and golden brown on both sides, 3 to 4 minutes.
• Spread mayonnaise on inside of buns. Divide lobster meat among buns.
• Mix together 2 tablespoons butter, melted, and lemon juice. Drizzle over lobster, sprinkle with spices, and serve.

ED MCFARLAND'S LOBSTER ROLLS

Steps:

• Fill a very large stockpot 3/4 full with cold water. Place over high heat and bring to a rolling boil. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, until they float, 12 to 14 minutes.
• Meanwhile, prepare an ice-water bath. Remove lobsters from boiling water and immediately transfer to ice-water bath until chilled.
• Remove rubber bands from claws. Twist claws with their knuckles from the body. Separate knuckles from claws. Crack knuckles open; remove meat and set aside. Grasp "thumb" and bend it back to snap it off. Crack claw in half; remove meat and set aside. Pull of legs. Twist tail from the joint where it meets the body. Pull off tail fins. Bend tail backward to crack off end of shell. Use your fingers to push tail meat out opposite side; remove with fork and set aside. Discard any remaining lobster.
• Roughly chop lobster meat into about 1/4-inch pieces. Place in a large bowl, along with mayonnaise, lemon juice, and celery; season with salt and pepper.
• Place a griddle or large skillet over medium heat. Butter hot dog rolls and place on the griddle or in skillet. Toast until golden on each side; transfer each roll to a serving plate. Divide lobster mixture between the 4 rolls; garnish with chives and serve with pickle mix.

MINI LOBSTER ROLLS

Steps:

• Combine lobster, mayonnaise, lemon juice, chives, salt, and Old Bay, and cayenne if desired, in a small bowl.
• Heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast buns until golden brown, about 3 minutes per side, transferring to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad.