The best lobster roll recipe: And 5 popular lobster roll recipes
If you’re longing for a bite of New England’s famous summer treat, lobster rolls, you’ve come to the right spot. This best lobster roll recipe embodies the fresh, buttery, and salty flavors that characterize a traditional New England lobster roll. It’s very simple to make, and you’ll discover how to create restaurant-quality lobster rolls in your own kitchen quickly. Learn the best lobster roll recipe with Newsfood247.
What Makes a Great Lobster Roll?
The key to an exceptional lobster roll lies in its simplicity. The spotlight should always be on the lobster itself—fresh, sweet, and perfectly cooked. This calls for a few ingredients that complement rather than overshadow the lobster’s flavor.
The two most popular varieties of lobster rolls are Maine-style and Connecticut-style:
- Maine-style lobster rolls are served cold, lightly dressed with mayonnaise, and often finished with a squeeze of lemon.
- Connecticut-style lobster rolls are served warm, featuring lobster meat bathed in melted butter.
Our recipe presents a Maine-style lobster roll for its harmonious blend of rich and fresh flavors.
Ingredients:
- 1 pound of fresh lobster meat (ideally sourced from Maine lobsters)
- 4 split-top hot dog buns (soft, buttery, and lightly toasted)
- 2 tablespoons of mayonnaise (optional; adjust according to preference)
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of unsalted butter
- A dash of salt and pepper
- Optional toppings: Chopped chives or celery for added crunch.
Step-by-Step best lobster roll recipe: How to Make Lobster Rolls
1. Prepare the Lobster Meat: If you are using live lobsters, boil them in salted water for approximately 8-10 minutes until their shells become bright red. Allow them to cool slightly, then crack open the shells and extract the lobster meat. Cut the meat into bite-sized pieces and set it aside.
2. Lightly Toast the Buns: Heat a skillet over medium heat and spread a thin layer of butter on the outside of each bun. Toast the buns in the skillet until they are golden and crispy, about 1-2 minutes on each side. Set them aside.
3. Mix the Lobster Filling: In a bowl, combine the lobster meat with mayonnaise, lemon juice, salt, and pepper. Gently toss to coat the lobster without overwhelming it with mayonnaise—just enough to create a creamy texture while preserving the natural sweetness of the lobster.
4. Assemble the Lobster Rolls: Spoon the lobster mixture generously into each toasted bun. For added richness, you can drizzle melted butter over the lobster before serving. Optionally, garnish with fresh chives or celery.
5. Serve Immediately: Enjoy your lobster rolls alongside kettle chips, coleslaw, or a crisp pickle for an authentic New England experience.
Pro Tips for Perfect Lobster Rolls:
- Choose fresh lobster meat: Whenever you can, select fresh lobster meat. While frozen lobster is acceptable, the taste and texture of freshly cooked lobster are unmatched.
- Avoid excessive mayonnaise: The key to a great lobster roll is achieving balance. Using too much mayonnaise can overwhelm the subtle flavors of the lobster. Begin with a small quantity and modify it according to your taste.
- Perfectly toast the buns: Lightly buttering and toasting the buns creates a delightful crunch that enhances the soft lobster meat. For an authentic touch, use a split-top bun.
The Best Bread for Lobster Rolls
Due to the tender meat and subtle flavors, the type of roll used for this sandwich is crucial to the overall experience. In fact, it’s even part of its name!
Opt for a soft, buttery bun. The traditional choice for lobster salad is a split-top, New England-style hot dog bun, although they can be difficult to find at times. Alternatives include brioche-style buns made with eggs and butter that have a soft, moist texture, or Hawaiian bread buns. While standard side-split hot dog buns will work, steer clear of those that are dry or nearing staleness. You want buns that are soft and squishy.
Cut the buns on their bready sides, butter them, and toast. By trimming away a thin edge from the sides of the buns to expose the crumbly texture, then toasting them in a pan with melted butter, you enhance the warm richness that lobster rolls are known for.
5 popular lobster roll recipes
The Best Lobster Rolls for Heat Seekers: Geoffrey Zakarian
Ingredients:
- 4 steamed lobsters, meat removed (keep the meat whole)
- 1/4 cup plus 2 tablespoons melted butter
- 2 teaspoons chopped shallots
- 2 teaspoons chopped fresh tarragon
- 4 split-top potato buns or brioche hot dog buns, edges squared off
- 8 Bibb lettuce leaves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup Spicy Mayonnaise (recipe below)
- 1 tablespoon finely minced chives
- 8 lemon wedges
Spicy Mayonnaise:
- 2 cups mayonnaise (e.g., Hellmann’s)
- 1/4 cup Dijon mustard
- 2 teaspoons mustard powder (e.g., Colman’s)
- 1 teaspoon lemon juice
- 1/2 teaspoon seafood seasoning (e.g., Old Bay)
- Sriracha hot sauce, to taste
- Kosher salt
Directions:
- In a medium bowl, toss the lobster meat with 2 tablespoons melted butter, chopped shallots, and tarragon.
- Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes.
- Dress the Bibb lettuce leaves with olive oil, red wine vinegar, salt, and pepper.
- Place the dressed lettuce in the toasted buns, then fill with the lobster meat. Drizzle with Spicy Mayonnaise and sprinkle with minced chives. Serve with lemon wedges on the side.
To prepare Spicy Mayonnaise:
Combine mayonnaise, Dijon mustard, mustard powder, lemon juice, seafood seasoning, and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt to taste.
Best lobster roll recipe for Butter Lovers: How Sweet Eats
Ingredients:
- 1 pound uncooked lobster meat (claws, tails, or both)
- ½ cup unsalted butter
- 1 garlic clove, minced
- ¼ cup chopped fresh chives
- 3 tablespoons chopped fresh dill
- ½ lemon, juiced
- Lemon wedges, for spritzing
- Kosher salt and pepper
- 4 to 6 split-top brioche hot dog buns, warmed or toasted
Instructions:
- Heat 2 tablespoons of butter in a large skillet over medium-low heat. If the lobster meat is in large pieces, chop it into smaller chunks (keeping some large chunks for texture). Add the lobster meat and minced garlic to the skillet. Cook, stirring occasionally, until the lobster turns bright pink, opaque, and fully cooked.
- While the lobster cooks, melt the remaining butter in a saucepan over low heat. Brush the brioche buns with some of the melted butter and warm them in the oven for a few minutes.
- In a large bowl, combine the cooked lobster with a generous pinch of salt and pepper, the remaining melted butter, chopped chives, and fresh dill. Add the juice of ½ lemon and toss to coat. Taste and adjust seasoning with more salt and pepper if necessary.
- Divide the buttery lobster mixture evenly between 4 to 6 brioche buns. Serve with lemon wedges for spritzing and a side of potato chips
The Speediest, Easiest Lobster Roll: Ina Garten
Ingredients:
- 1 pound cooked lobster meat
- 5 tablespoons unsalted butter, divided
- 1/2 cup small-diced celery
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon minced fresh dill, plus extra for garnish
- 1/2 teaspoon minced fresh parsley
- Juice of 1 lemon
- 6 top-sliced hot dog buns (e.g., Pepperidge Farm)
Directions:
- Cut the lobster meat into large 3/4-inch chunks. Heat 3 tablespoons of butter in a medium (10-inch) sauté pan over medium-high heat. Add the lobster, celery, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, for 2 to 3 minutes until just warmed through. Remove from heat and sprinkle with dill, parsley, and half of the lemon juice. Stir to combine.
- In a separate large (12-inch) sauté pan, melt the remaining 2 tablespoons of butter over medium-high heat until sizzling. Place the buns on their sides (to toast the outsides rather than the insides) and cook for about 2 minutes per side, until golden brown and crisp.
- Arrange the buns cut-side up on a platter. Evenly divide the lobster mixture among the 6 rolls. Garnish with extra dill, a sprinkle of salt, and the remaining lemon juice. Serve immediately while the buns are crisp and the lobster filling is hot.
The Best Basic Lobster Roll for Beginners: Martha Stewart
Ingredients:
- Two 2 1/2-pound or three 1 1/2-pound live lobsters
- ⅓ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon coarse salt
- 4 top-split buns
- Melted unsalted butter
- Lemon wedges and potato chips, for serving
Directions:
1. Steam the Lobsters:
Place a steamer basket in a large pot and add 1 inch of water. Bring the water to a boil. Drop the lobsters headfirst into the pot, cover, and reduce the heat to a simmer. Steam for 12 to 14 minutes until the shells turn bright red. To check doneness, gently tug on an antenna; if it pulls out easily, the lobster is cooked. (Tip: Many seafood markets can steam lobsters for you—just ask!)
2. Extract the Meat:
Hold the lobster tail in one hand and the body in the other, then twist and pull to separate. Twist and pull claws and legs where they connect to the body. Use lobster crackers, nutcrackers, or a mallet to crack the shells. To remove tail meat in one motion, insert a fork into the underside and push upward. Chop the meat into bite-sized pieces.
3. Mix, Toast, and Fill:
In a bowl, mix mayonnaise, lemon juice, and salt. Fold in the chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium heat. Brush the tops and sides of the buns generously with melted butter. Place the buns flat-side down in the skillet and toast until golden and crisp on both sides, flipping halfway through (about 3 minutes total). Fill the toasted buns with the lobster mixture. Serve with lemon wedges and potato chips on the side.
The Best Lobster Roll Presentation: Food & Wine
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh chervil or tarragon
- Kosher salt and freshly ground black pepper
- 1/4 cup minced celery
- 1 pound cooked, shucked, and chopped lobster meat (from knuckles and 6 pincer claws, or 3 [1 1/2-pound] whole lobsters)
- 6 top-split (New England–style) hot dog buns, separated
- 2 tablespoons salted butter, softened
- 1 tablespoon chopped fresh chives, plus more for garnish
- 6 butter lettuce leaves
- 6 cooked and shucked lobster pincer claws (optional)
Directions:
- In a bowl, whisk together mayonnaise, lemon juice, and chervil. Season lightly with salt and pepper. Stir in the minced celery, then gently fold in the chopped lobster meat. Cover the mixture and chill for up to 4 hours.
- Heat a large skillet over medium heat. Spread softened butter on both sides of the buns and toast them in the skillet until golden and warmed through, about 2 minutes per side.
- Fold chopped chives into the lobster salad. Place a lettuce leaf inside each toasted bun, then evenly divide the lobster salad among the buns. Sprinkle with additional chives for garnish. If desired, top each roll with a lobster pincer claw for an elegant touch. Serve immediately.
Conclusion
This traditional best lobster roll recipe allows you to enjoy the fresh, buttery, and mouthwatering tastes of New England’s seafood coast right at home. Whether you’re treating yourself during the summer or enjoying a weekend delight, this easy recipe ensures you’ll have the finest lobster rolls you’ve ever tasted.
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