Offering up the “best” lobster roll recipe is asking for trouble. There are strong opinions about this. In fact, for awhile, I argued with myself. I used to insist on some celery in the mix as a way of adding a little “crunch”, but now believe the best lobster roll must not include any vegetable. Some New England restaurants experiment with herbs and the addition of fruit or nuts. It’s all delicious, but for an authentic lobster roll, I think it’s all about the meat, the mayo, and the toasted buttered New England hot dog bun and nothing else but a fresh air appetite.
Boil one 3 pound lobster or two 1.5 lobsters, whichever you can find; 20 minutes for the 3 lb., 15 minutes for the two smaller ones.
When cooled, twist off the tail and slice it down the middle with a sharp knife. Peel back the shell and release the tail meat. Cut into 1 in. chunks and place in small bowl. Tear off the two front claws and crack open with lobster crackers. Dig out the meat from the claws and “arms”, cut into chunks and add to the bowl.
In a hot skillet, brown two lightly buttered New England-style hot dog rolls, the kind with cut bread on the sides.
In a medium sized bowl, combine the cooked lobster meat with a very scant amount of mayonnaise; just enough to help it all stick together a little, about two tablespoons.
Add the juice of one-third of a lemon.
Scoop a generous amount into the buns and serve.
French fries and cold slaw are traditional side dishes but I enjoy some fruit like grapes instead. The lobster, butter and mayo are rich and the fruit is a nice accompaniment.
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{ 11 comments… read them below or add one }
Hi Maureen-
Absolutely positively the ONLY way to make a lobster roll. In my search for the perfect roll, I’ve had them with lettuce, carrots, celery, tartar sauce, cut up like cole slaw, “saladized,” on bread, on sub rolls…..you get the idea. I always ask how the lobster roll is made when I find a place that sells them, and the answers are usually way too complicated! Just keep it simple and pure I keep thinking.
Then I found a place that toasts the bun and just puts chunks of meat in and you add the mayo (or whatever else you want)…in Maine…..Freeport to be exact. Another place that will do that for you is Wee Packet in Dennnisport.
To prove how desperate I am for lobster rolls, every time I return from Maine, or the Cape, or Worcester, I always stop on the Mass. Pike and get one last roll at D’Angelo’s. Now that is dedication, as it is in theory a lobster roll, but when you’re on the Pike and driving away from the center of the lobster universe, suddenly, it’s not that bad!
I will try your recipe very soon…..thank you!
Don
Love the recipe. Agree 100% with you … with one slight additional suggestion. Don’t skimp on the mayonnaise. (No “Bob’s brand”) Use only Hellmans! mmm mmm mmm
Don, well put. And thanks for the tip bout D’Angelo’s. I didn’t know they have lobstuh rolls. Did you know the MacDonald’s in Hyannis has lobster rolls in the summer time? When I’m on errands there, a half hour from the house and starving, it’s not bad in a pinch.
Hi Don2. Thanks for the advice. Yeah, I always use Hellmans, but I have to disagree about the mayonnaise. I used to use much more but scaled back and like it better. In fact, in the roll I made in the photo I used a little too much. Now I let the lemon juice stand up for itself. So glad to see you on the blog.
Maureen, my mistake … when I said “don’t skimp on the Mayo” … I meant the brand, not the amount. You’re right about the amount. Less is definitely better!
Ok, now I want one!
OMG! My mouth is watering. I’ve got to find myself some lobsters. Hmm in Cortland, NY it may be tough and probably not as good as those up on the Cape!
Thanks for the recipe.
Denise
In the Maine portion of a trip to Nova Scotia a couple years ago, I ate a lobster roll every day. Yours sounds and looks fantastic, Maureen!
I just came home and I’m starving. The lobster roll looks so delicious. Love Hellman’s, small amount and the lemon juice would do the trick. I’m drinking tomato juice and eating raw carrots. Must go to the store. Loved my boat ride on Canandaigua Lake, tons of boaters as the weather was perfect. It was a fun family weekend. I’m still laughing over Denny’s horse flies. He should write for some of the night shows.
Good Mornin Maureen, Your recipe sounds great,but, like my lobstuh hot with real butter. Good ole clam roll with tartar sauce is a farvorite here in The Swamp.
Denny, where are you finding clam rolls in the Swamp? Do tell!
Good Mornin Maureen, I guess it is a old age thing! You travel to the Cape for your great Lobstuh and I wait for the seafood truck to come to Rome ever Thursday. Buy my Lobstuh culls, clams, muscles and I save money of NY and Pike tolls,also I have a outside shower I just have to wait for the rain to use it! Life on The Swamp water front is a adventure all my own!