Make Waves with These Epic Lobster Rolls
The pride of New England regional cuisine, delicious lobster rolls have long fascinated tourists, but they've also been the subject of heated debates among locals. Should lobster rolls be hot or cold? Do you add mayonnaise or stick with melted butter? No matter how you make 'em, everyone can agree that the sweet, tender lobster is the star of the show. So, try your hardest to get your claws on some good lobster meat! This recipe is inspired by the cold lobster salad-style rolls found in Maine. Cooked lobster is tossed with a small amount of mayonnaise, celery, lemon juice, chives, and spice. As with many foods found in roadside stands and beach shacks, potato chips and dill pickles make the perfect accompaniment to this sandwich.
What kind of lobster goes into lobster rolls?
If you have a good seafood shop nearby that has fresh lobster, try to snag a few. If intact, the claw meat is a beautiful shade of red, plus it's delightfully tender. A more widely available and less intimidating option is lobster tails. Sold in the seafood section of most grocery stores, lobster tails are where the bulk of the meat is, and they’re very easy to prepare. You can grill lobster tails, boil them, or simply steam them (see the tip below).
What kind of bread is best for lobster rolls
Purists will insist on white, split-top hot dog buns. Luckily, they're widely available in the bread section of grocery stores. This type of bun has nice flat sides that are perfect for toasting—brushed with plenty of melted butter, of course. If you can't find them, standard side-split hot dog buns will do just fine!
Can lobster rolls be made in advance?
It's best not to store the lobster salad in the rolls because the bread can get soggy. But you can keep the lobster salad fresh in an airtight container in the fridge for up to 2 days. Just stuff the buttery, toasted rolls when you're ready to eat!
Yields: 6 servings
Prep Time: 10 mins
Total Time: 20 mins
Ingredients
1 lb.
cooked lobster meat from 6 to 8 medium lobster tails or from 3 (1 1/2 to 2-lb.) live lobsters
3 tbsp.
mayonnaise
1/4 tsp.
kosher salt
1/4 tsp.
ground black pepper, plus more for sprinkling
1/4 c.
finely chopped celery
1 tsp.
lemon zest
2 tbsp.
lemon juice
2 tbsp.
finely chopped chives, plus more for sprinkling
1/4 tsp.
paprika, plus more for sprinkling
1/8 tsp.
ground cayenne pepper (optional)
6
split-top hot dog buns
2 tbsp.
salted butter, melted, plus more for optional drizzling
Directions
Remove the shells from the lobster and pick through the lobster meat. Use paper towels to thoroughly pat the meat dry. Chop the meat into very large, recognizable chunks, ½- to 1-inch pieces.
Place the lobster meat in a large bowl and fold in the mayonnaise, salt, and black pepper. Fold in the celery, lemon zest, lemon juice, chives, paprika, and cayenne pepper, if you like. Cover and refrigerate until ready to use.
Brush both cut sides of the split-top buns with the melted butter. Heat a large skillet over medium-low heat. Working in batches if necessary, place the buns cut-side down in the hot skillet. Toast until golden brown on one side, about 1 minute. Flip and toast the other side until golden brown, 30 seconds to 1 minute more.
Divide the filling among the buns. If you like, drizzle with melted butter and sprinkle with chives, black pepper, and paprika before serving.
Tip: To steam lobster tails, fill a large pot with 2 cups of water and fit with a steamer basket. Bring to a boil. Working in batches if necessary, add the lobster tails in a single layer, cover, and steam until fully cooked and the lobster registers at least 135°F on an instant-read thermometer, 4 to 6 minutes. Remove the lobster to a cutting board and allow to cool completely before handling.
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