Classic Lobster Roll Recipes

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.

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.

CLASSIC LOBSTER ROLL

Steps:

• Put the drained lobster meat in a non-reactive and heat resistant container that holds at least 2 quarts in volume.
• In a separate pot heat water with remaining ingredients and bring to a boil. When boiling, turn off heat and pour the boiling liquid over the cold cracked lobster. Set a timer for 6 minutes and remove cooked meat from warm liquid with a slotted spoon and set to dry on a plate lined with a paper towel. Chill in refrigerator for 30 minutes.
• For the dressing, mix mayo, dill, and lemon juice together in bowl. Season to taste with salt and pepper. Mix dressing a bit at a time into chilled lobster meat until desired consistency is reached.
• Melt butter in pan over medium heat and griddle both sides of the two hot dog buns until golden brown on both sides and the interior of the bun is soft and warm. Split the lobster salad between the two buns and enjoy!