The Best Lobster Roll
Recipe Overview
Overview
Lobster rolls are a quintessential summer dish, and this recipe beautifully captures the essence of both Maine and Connecticut styles. The Maine lobster roll, served cold with a touch of mayonnaise and celery, offers a refreshing bite that highlights the sweetness of the lobster. On the other hand, the Connecticut version, drenched in warm butter, elevates the dish with a rich, savory flavor that truly celebrates the lobster’s natural taste.
The preparation begins with live lobsters, which can be intimidating for some, but the process is straightforward. After boiling or steaming the lobsters, the meat is carefully extracted, ensuring that every bit is utilized. The recipe emphasizes the importance of respecting the ingredients, encouraging cooks to appreciate the life of the lobster and the flavors it brings to the table.
To assemble the rolls, a classic New England bun is toasted to perfection, providing a soft yet sturdy vessel for the succulent lobster meat. The addition of celery and mayonnaise in the Maine style adds a delightful crunch and creaminess, while the Connecticut version shines with its buttery richness. Whether you’re at a beach picnic or hosting a casual gathering, these lobster rolls are sure to impress and satisfy seafood lovers alike.
Recipe Details
Steps & Tips
Place lobsters in the freezer for 20 to 40 minutes.
Add a large pot of water to the burner and bring it to a boil.
Add lobsters head first into boiling water.
Tip: Season the boiling water heavily with salt so it tastes like the ocean.
Boil lobsters for 6 to 7 minutes.
Tip: Do not let the lobsters sit in the ice water for too long to avoid water logging.
Remove lobsters and submerge them in ice water.
Remove the tail, claws, and legs from the lobster.
Squeeze the tail to crack it open and pull out the meat.
Tip: Using kitchen shears can make it easier to extract meat from the lobster.
Twist off the claws and crack them to remove the meat.
Tip: Watch out for the thin piece of cartilage in the claw; remove it if it doesn't come out.
Use a rolling pin to push meat out of the lobster legs.
Tip: Rinse any funky undercarriage meat in cold water before using.
Cut the lobster meat into large pieces.
Tip: Cut the lobster tail into large bite-sized pieces for better presentation.
Small dice two ribs of celery.
Combine diced celery, mayonnaise, and lemon juice in a bowl.
Tip: Taste the lobster mixture to ensure it's delicious before serving.
Gently fold in the lobster meat with a rubber spatula.
Spread butter on split buns and toast on a grill until golden.
Tip: Toasting the buns adds flavor; use softened unsalted butter for spreading.
Melt butter in a sauté pan over low heat.
Tip: Keep the butter below 158°F to prevent it from breaking.
Add lobster meat to the melted butter and mix gently.
Tip: Gently mix the lobster with the butter to keep the pieces intact.
Assemble lobster rolls with lobster mixture in toasted buns.
Drizzle with more butter and garnish with chives.
Ingredients
Ingredient: Shellfish
→ Substitution: Crab or Shrimp
Ingredient: Dairy
→ Substitution: Vegan Butter
Ingredient: Gluten
→ Substitution: Gluten-Free Bun
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Maine is renowned for its sweet, tender lobster meat due to the cold waters they inhabit.
- •Connecticut-style lobster rolls are served warm and drenched in butter, while Maine-style rolls are served cold with mayonnaise.
- •The tamale, found in the lobster body, is considered a delicacy but should be consumed with caution due to potential health concerns.
- •Using kitchen shears can simplify the process of extracting lobster meat from the shell.
