Get a taste of the Maine coast with these classic lobster rolls. Featuring lobster, a touch of mayo, and a buttered bun. Simple and satisfying!
What are New England Lobster Rolls?
Also known as, Maine-style Lobster Rolls, these lobster rolls are a coastal classic that capture the essence of seaside summers. They are made with chilled lobster, then tossed in creamy mayo-based sauce, and tucked into a buttery top-sliced bun.
How to make New England Lobster Rolls?
Ingredients:
- 1 – 1.5 lb. Lobster meat – You can purchase frozen cooked lobster meat from the seafood department at the grocery store. You can also purchase fresh whole live lobsters or lobster tails from the seafood department, and have them steam them for you. Sometimes, they may not have whole lobsters on hand, but they can normally be ordered a few days in advance. I use 2 lobsters that are between 2 – 2.5 lbs. each, and cook them myself. Instructions are below. 4 – 5 lobster tails, depending on size can be used.
- Lemon slices – If cooking then lobster yourself. Infuses the water with acidity and citrus oils, which adds a good flavor to the lobster meat.
- Unsalted butter – Used to saute the lobster before preparing the lobster mixture.
- Minced garlic – enhances the flavor while sauteing in the butter. Also adds an umami contrast, without overpowering the meat.
- Mayo – binds the lobster meat together, especially when using celery or herbs. Makes it easy to scoop out and put in a bun, without losing or dropping the contents. Mayo is also slightly acidic, which aids in enhancing the lobster’s natural flavor.
- Dijon mustard -Brings a slightly spicy tang to the lobster mixture. Also, it cuts through the richness of the mayo, giving it a more balanced flavor.
- Chives – Offers a onion-like flavor, without being too overpowering like regular onions.
- Chopped Celery – Adds freshness and a crunchy contrast.
- Parlsey – Brings color and freshness. Also, has a mild and slightly peppery taste.
- Paprika – Mainly used for visual appeal. A little paprika gives the mixture a rich, reddish color that make the dish looks more appealing.
- Garlic powder – Deepens the overall flavor profile of the lobster mixture.
- Black pepper – Brings a slight warmth, and helps cut through the richness of the mayo, mustard and butter. But, only a pinch is needed.
- Sea salt – Enhances the natural flavor of the lobster and the mixture.
- Lemon Juice – Brightens the flavor, and adds acidity that helps enhance the natural flavor of the lobster.
- Top sliced buns – Just butter and brown each side, and pack your meat in.
Simple Steps:
Cook the lobsters
- If using whole live lobsters, fill a 8 -12 quart pot with enough water to submerge both lobsters. Usually about ¾ full. Bring to boil, and add lemon slices. Add lobsters to pot, headfirst, and cover immediately. Boil for 20-25 minutes, until shells are red, and tails are tightly curled. Remove and let rest on tray for 5 minutes, until cool before cracking.
- If using lobster tails – If frozen, thaw in cold water for 30 – 60 minutes. Never thaw seafood in the microwave. Using kitchen shears, cut a slit partially down the top shell. This will ensure they cook evenly while boiling. Fill a large pot with enough water to submerge the tails. Bring to a boil and add the lemon slices and the lobster tails. Boil for 4-6 minutes, until the shells are red, and meat is firm. Remove and let rest for 5 minutes until cool.
How to crack and remove meat from whole lobsters?
- Make sure you are using a cutting board and towel because this can get really messy. I like to start by removing the tail. I do this with my hand by taking one hand, and gripping the body of the lobster, and use the other hand to grip the tail. Squeeze the body tightly, then slowly pull the tail away from the body. Next remove both claws and knuckle by slowing breaking them away from the body. Be careful because this part can be sticky. Using kitchen shears, cut the lobster tail shells from one end to the next on both sides. Slowly remove the shells to release the meat. To remove the meat from the claws, a lobster cracker or nutcracker is the best thing to use. Remove the pincher piece by wiggling and pull until it comes out. Crack the claw, but don’t crush because we want to keep the meat in tact. You can do this in several spots to help loosen it, which will help the meat release easier. Gently pull the meat out. Check for in cartilage, and pull it out because we don’t want to eat that.
- Pro tip: If you don’t have a cracker, take the back of a chef’s knife, and give it a quick smack. Do not crush, as this will potentially break your meat, and release shells into it.
How to crack and remove meat from lobster tails?
- Cut through the top of the shell by using kitchen shears to cut down the center of the shell, from the wide end to the tip of the tail fin. Cut only the shell to avoid cutting into the meat.
- Crack open the shell by using your thumbs to gently pry apart the shell where you cut it. Pull the shell halves apart just enough to expose the meat. Gently pull the meat from the shell. If you notice a small vein, you can remove it with a small knife or rinse it under cold water.
Prepare lobster filling
- After the meat has cooled and been removed from the shells, cut the meat into ½ in chunks, or whatever preference you like.
- Heat a pan over medium-low heat and add the butter. Once the butter has melted, add the garlic and stir for 2 minutes, ensuring not to burn. Stir in the lobster meat. Toss until meat is fully coated with the butter and garlic. Add to refrigerator and let chill for 20 minutes.
- In a medium bowl, add the mayo, Dijon mustard, chives, celery, parsley, sea salt, paprika, black pepper and lemon juice. Whisk everything together, then fold in the lobster meat gently, using a large spoon.
- Add butter to a pan, over medium heat. Brown top-sliced buns on each side until golden brown.
- Using a spoon, gently pack in the lobster roll mixture into each bun. Serve immediately.
What to serve with lobster rolls?
- Potato chips – probably the most traditional pairing.
- French fries – complements the soft and buttery bun
- Sweet potato fries – when served with the lobster rolls, adds a touch of sweetness.
- Pickles – adds a touch of tang because it’s vinegary context, and helps cut through the richness of the lobster.
Tips & Substitutions
Tips:
- Use fresh and high-quality lobster. Tail, claw and knuckle meat are the best.
- Frozen lobster can be used, but after thawing, dry completely so your lobster mixture won’t be watery.
- While, I typically have no problem with cooks adding what they like to their food, but I highly suggest not adding too many ingredients to your lobster mixture. Lobster is the star of this meal, so we don’t want to smother it too much.
Substitutions and add-ins:
- Chives – scallions can be used as well.
- Parsley – dill or tarragon can be used for the same herbal brightness.
- Lemon zest – adds andextra layer of citrus flavor.
- I prefer top-sliced brioche buns if they can be found. The brioche buns have a hint sweetness that pairs very well with lobster mixture.
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New England-Style Lobster Rolls
Indulge in a summer favorite with these classic New England Lobster Rolls. Tender chunks of sweet lobster tossed in a creamy dressing with herbs and a touch of lemon.
Ingredients
- 1 – 1 1/2 lbs. cooked lobster meat, cut into chunks Four medium lobster tails or two 2 – 2.5 lbs. live lobsters. Frozen lobster meat can be used as well.
- 1/3 cup mayonnaise
- 2 tsp. Dijon mustard
- juice from 1/2 lemon about 2 tsp
- 1/4 cup chives chopped
- 1/4 cup fresh parsley finely chopped
- 1/3 cup celery finely chopped
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- pinch of black pepper
- 4 top split brioche New England style hot dog buns
- 4 tbsp. unsalted butter
Instructions
- Melt 2 tbsp. of unsalted butter in a skillet over medium heat. Add cooked lobster meat and sauté for 30 seconds. Do not over cook, as the meat is already steamed. The purpose of this is to blend the meat it in the melted butter.
- In a medium bowl, add the mayo, Dijon mustard, lemon juice, chives, parsley, celery, sea salt and garlic powder. Mix thoroughly, then gently fold in lobster meat.
- Heat a griddle or skillet over medium heat, and melt 2 tbsp. of unsalted butter. Toast on both sides until desired brownness is reached.
- Divide the lobster mixture between buns and serve.
Notes
If you are not familiar with cooking or steaming lobster meat, have the seafood department steam it for you if you don’t want to do it yourself.
If you prefer to cook yourself, follow the instructions below:
If using whole live lobsters, fill a 8 -12 quart pot with enough water to submerge both lobsters. Usually about ¾ full. Bring to boil, and add lemon slices. Add lobsters to pot, headfirst, and cover immediately. Boil for 20-25 minutes, until shells are red, and tails are tightly curled. Remove and let rest on tray for 5 minutes, until cool before cracking.
If using lobster tails – If frozen, thaw in cold water for 30 – 60 minutes. Never thaw seafood in the microwave. Using kitchen shears, cut a slit partially down the top shell. This will ensure they cook evenly while boiling. Fill a large pot with enough water to submerge the tails. Bring to a boil and add the lemon slices and the lobster tails. Boil for 4-6 minutes, until the shells are red, and meat is firm. Remove and let rest for 5 minutes until cool.
How to crack and remove meat from whole live lobsters
Make sure you are using a cutting board and towel because this can get really messy. I like to start by removing the tail. I do this with my hand by taking one hand, and gripping the body of the lobster, and use the other hand to grip the tail. Squeeze the body tightly, then slowly pull the tail away from the body. Next remove both claws and knuckle by slowing breaking them away from the body. Be careful because this part can be sticky. Using kitchen shears, cut the lobster tail shells from one end to the next on both sides. Slowly remove the shells to release the meat. To remove the meat from the claws, a lobster cracker or nutcracker is the best thing to use. Remove the pincher piece by wiggling and pull until it comes out. Crack the claw, but don’t crush because we want to keep the meat in tact. You can do this in several spots to help loosen it, which will help the meat release easier. Gently pull the meat out. Check for in cartilage, and pull it out because we don’t want to eat that.
Pro tip: If you don’t have a cracker, take the back of a chef’s knife, and give it a quick smack. Do not crush, as this will potentially break your meat, and release shells into it. Cut through the top of the shell by using kitchen shears to cut down the center of the shell, from the wide end to the tip of the tail fin. Cut only the shell to avoid cutting into the meat. Crack open the shell by using your thumbs to gently pry apart the shell where you cut it. Pull the shell halves apart just enough to expose the meat. Gently pull the meat from the shell. If you notice a small vein, you can remove it with a small knife or rinse it under cold water.
Make sure you are using a cutting board and towel because this can get really messy. I like to start by removing the tail. I do this with my hand by taking one hand, and gripping the body of the lobster, and use the other hand to grip the tail. Squeeze the body tightly, then slowly pull the tail away from the body. Next remove both claws and knuckle by slowing breaking them away from the body. Be careful because this part can be sticky. Using kitchen shears, cut the lobster tail shells from one end to the next on both sides. Slowly remove the shells to release the meat. To remove the meat from the claws, a lobster cracker or nutcracker is the best thing to use. Remove the pincher piece by wiggling and pull until it comes out. Crack the claw, but don’t crush because we want to keep the meat in tact. You can do this in several spots to help loosen it, which will help the meat release easier. Gently pull the meat out. Check for in cartilage, and pull it out because we don’t want to eat that.
Pro tip: If you don’t have a cracker, take the back of a chef’s knife, and give it a quick smack. Do not crush, as this will potentially break your meat, and release shells into it. Cut through the top of the shell by using kitchen shears to cut down the center of the shell, from the wide end to the tip of the tail fin. Cut only the shell to avoid cutting into the meat. Crack open the shell by using your thumbs to gently pry apart the shell where you cut it. Pull the shell halves apart just enough to expose the meat. Gently pull the meat from the shell. If you notice a small vein, you can remove it with a small knife or rinse it under cold water.
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