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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