Best 15 Lobster Roll Recipes

THE WORLD-FAMOUS MAINE LOBSTER ROLL

Steps:

• Prepare the lobster salad.
• If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
• Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

MAINE-STYLE LOBSTER ROLL

Steps:

• Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
• In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
• Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
• Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
• Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.

MAINE LOBSTER ROLL

Steps:

• Boil the lobster for about 16-18 minutes.
• Pick apart and cut up in good-sized pieces.
• Put the mayonnaise on and mix.
• I usually put a little butter on the sides of the roll and place it on the griddle for a couple of minutes to brown it.
• Fill it and enjoy.
• NOTE: I figure one lobster per roll which would be about 3-5 ounces of meat; this should make a stuffed lobster roll.

LUKE'S LOBSTER ROLL

Steps:

• With a brush, spread 2 tablespoons butter, melted, on outsides of split-top buns. In a skillet or on a griddle, toast buns over medium until crisp and golden brown on both sides, 3 to 4 minutes.
• Spread mayonnaise on inside of buns. Divide lobster meat among buns.
• Mix together 2 tablespoons butter, melted, and lemon juice. Drizzle over lobster, sprinkle with spices, and serve.

LOBSTER ROLL PANZANELLA

Steps:

• Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!

LOBSTER ROLL

Steps:

• Chop lobster into bite-sized chunks and place in a large bowl. Add celery, mayonnaise, salt, black pepper, paprika, and seafood seasoning and mix together.
• Lightly toast hot dog rolls and butter the insides. Spoon lobster salad into the rolls and serve.

PERFECT LOBSTER ROLL

Steps:

• Steam Lobster: In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot and cover. Reduce heat to a simmer and steam until the shells just turn bright red, 12 to 14 minutes. To check for doneness, pull on an antenna; if it releases from the shell with little resistance, the lobster is properly cooked. (Many seafood markets will do the steaming for you -- just ask.)
• Extract Meat: Hold the tail in one hand and the body in the other; twist and pull to separate. For claws and legs, twist and pull where they're attached to the body. Use lobster- or nutcrackers or a mallet to crack the shells. To get all the meat out in one swift motion, insert a fork into the underside of the tail and push up. Then chop into bite-size pieces.
• Mix, Toast, and Fill: In a bowl, stir together mayonnaise, lemon juice, and salt. Fold in chopped lobster meat. Heat a large skillet (preferably cast-iron) over medium. Generously brush top and sides of buns with butter. (Top-split are narrower than side-split, so you get a greater ratio of lobster to bread.) Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Divide lobster meat among buns and serve, with lemon wedges and potato chips.

LOBSTER ROLL WITH CAJUN TASTE

Steps:

• 1. In a large bowl, combine lobster, celery, and onion. Making sure that the lobster is in bite-size cubes.
• 2. Combine mayonnaise, hot sauce, Cajun seasoning, and lemon juice. Mix until smooth.
• 3. Gently stir lobster mixture into mayonnaise mixture. Place into refrigerator until ready to serve.
• 4. When ready to serve, take a hoagie bun, split bun (toast if desired), fill with lobster and lettuce. ENJOY!!!
• 5. NOTE: If your lobster mixture gets dried out in the refrigerator before serving, add a little more mayonnaise or 1 Tbsp of milk.

CONNECTICUT-STYLE LOBSTER ROLL

Steps:

• In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
• Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm.
• Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler.
• Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.

NEW ENGLAND LOBSTER ROLL

Steps:

• Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate for at least 1 hour.
• Gently open each roll; lightly toast. Fill each with the lobster mixture. Serve each with potato chips and a pickle spear.
• PREPARING THE LOBSTER MEAT: 1.Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout. 2.Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece. 3.Slice tail meat in half lengthwise, then cut across to dice. Refrigerate until ready to use.

DOWNEAST LOBSTER ROLL

Steps:

• Mix mayo and lobster, S& P to taste.
• Set aside.
• Split and butter roll.
• Grill roll in a fry pan until until crisp and golden brown.
• Remove from heat.
• Add a bed of lettuce to roll and top with lobster salad.
• Eat immediately while roll is still warm.
• Serve with thick slices of tomato and a half dozen olives on the side.

EAST COAST-INSPIRED LOBSTER ROLL

Steps:

• Combine lobster meat, mayonnaise, celery, lemon juice, mustard, salt, and black pepper in a bowl. Refrigerate until needed.
• Preheat the oven to 250 degrees F (120 degrees C).
• Butter hot dog buns evenly and toast in the preheated oven until lightly golden, 3 to 5 minutes.
• Fill toasted buns evenly with lobster mixture. Garnish with potato chips, pickles, chives, and parsley.

LOBSTER SALAD ROLL RECIPE - (4.8/5)

Steps:

• In a bowl, combine the lobster, celery, scallion and the parsley. In another bowl beat the mayo with the lemon juice, the Tabasco, and the pepper and combine it with the lobster mixture. Split the rolls, brush the cut sides with the butter, and bake the rolls on a baking sheet in a preheated 375 degree oven for 10 minutes, or until they are lightly browned. Spread the lobster salad evenly on the bottom halves of the rolls and top it with the top halves.

LOBSTER SALAD & ROLL

Steps:

• If using raw lobster meat ... 1. Remove from shell 2. Cut into 3/4 inch cubes 3. Saute lightly in 3 TBL butter & 3 TBL lemon juice butter until cooked If using pre-cooked lobster meat ... 1. Follow instruction #3 above. Allow cooked lobster to cool. Thoroughly dice celery and green onion. Blend together with mayonnaise. Mix cooked lobster meat into mixture. Blend thoroughly. Taste and add lemon juice, salt & pepper as desired. Chill mixture at least one hour. Return to room temperature. If serving as a salad ... spoon serving onto bed of greens and garnish as desired. If serving as a sandwich roll ... use a fresh hot dog bun (buttered & toasted) and fill with lobster salad mixture.