Best 17 Lobster Rolls Recipes

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Lobster rolls, a New England summertime staple, are a delicious and luxurious seafood treat. Made with fresh lobster meat, mayonnaise, and seasonings, all nestled into a toasted, buttered bun, these rolls are a true culinary delight.

Our article features three variations of this classic dish: the Traditional Lobster Roll, the Connecticut Lobster Roll, and the Maine Lobster Roll. Each one offers a unique twist on the original, catering to different taste preferences.

The Traditional Lobster Roll is a purist's choice, featuring succulent lobster meat lightly dressed with mayonnaise, lemon juice, and a touch of salt and pepper. Served on a toasted New England-style hot dog bun, this version allows the natural sweetness of the lobster to shine through.

The Connecticut Lobster Roll takes a more decadent approach, with the lobster meat bathed in a luscious butter sauce. This version is served on a griddled split-top bun, creating a warm and flavorful combination that is sure to satisfy.

For those who prefer a lighter option, the Maine Lobster Roll offers a refreshing take on the classic. Featuring lobster meat tossed in a light mayonnaise dressing and served on a toasted hot dog bun, this roll is a great choice for those looking for a less indulgent yet equally delicious lobster roll experience.

No matter which variation you choose, you'll be in for a treat with these lobster roll recipes. Dive in and savor the taste of summer with every bite!

Let's cook with our recipes!

LOBSTER ROLLS



Lobster Rolls image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 lemons, halved
Sea salt
3 1 1/4-to-1 1/2-pound live lobsters
1/3 cup mayonnaise
7 tablespoons unsalted butter, melted
6 top-split hot dog buns
1/4 cup roughly chopped celery leaves
1/4 teaspoon celery salt

Steps:

  • Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.
  • Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
  • Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.
  • Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.
  • Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.

WARM LOBSTER ROLLS



Warm Lobster Rolls image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 8

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, such as Pepperidge Farm

Steps:

  • Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
  • Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
  • Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER



Connecticut-Style Lobster Rolls With Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

MAINE COAST LOBSTER ROLLS



Maine Coast Lobster Rolls image

Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.

Provided by The New York Times

Categories     lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound cooked lobster meat
4 stalks crisp, cold celery
1 to 1 1/4 cups Hellmann's mayonnaise
6 hot dog rolls, top-sliced (not side-sliced)
Paprika (optional)
Capers (optional)
4 tablespoons butter, melted (optional)

Steps:

  • Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
  • As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

LOBSTER ROLLS



Lobster Rolls image

To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 sandwiches.

Number Of Ingredients 6

1 cup chopped celery
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dill weed
5 cups cubed cooked lobster meat (about 4 small lobsters)
8 hoagie rolls, split and toasted

Steps:

  • In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.

Nutrition Facts : Calories 354 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 887mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

LOBSTER ROLLS



Lobster Rolls image

Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
2 tablespoons mayonnaise
1/2 teaspoon finely chopped fresh chives (optional)
1/2 teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot-dog buns
1 1/2 tablespoons unsalted butter, melted, for rolls

Steps:

  • Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
  • Heat a large heavy skillet or griddle over medium heat until hot. Lightly brush outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
  • Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

BEST LOBSTER ROLLS



Best Lobster Rolls image

Beautiful, rich, and delicious. You just can't go wrong with these lovely lobster rolls.

Provided by Bus8Mom

Categories     Seafood     Shellfish     Lobster

Time 26m

Yield 4

Number Of Ingredients 12

1 pound cooked lobster meat, shredded
½ cup mayonnaise
2 tablespoons olive oil
2 tablespoons chopped shallot
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
¼ cup butter
1 teaspoon chopped garlic
4 bakery-style hot dog buns
1 cup shredded lettuce

Steps:

  • Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl; mix with a spatula until combined. Cover and place in the refrigerator.
  • Melt butter in a large skillet. Add garlic; cook and stir until fragrant, about 1 minute. Add hot dog buns; fry until golden brown, about 5 minutes.
  • Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 25.5 g, Cholesterol 122.7 mg, Fat 42.7 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 12.1 g, Sodium 916.8 mg, Sugar 3.5 g

MONKFISH "LOBSTER" ROLLS



Monkfish

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds monkfish fillets
1 1/2 teaspoons celery salt
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup mayonnaise
Grated zest and juice of 1/2 lemon
1 stalk celery, finely chopped, plus 1/4 cup chopped celery leaves
4 split-top hot dog rolls
Bibb lettuce leaves, for serving
3 tablespoons chopped fresh chives
Dill pickle spears, for serving
4 cups barbecue potato chips

Steps:

  • Season the monkfish with 1/2 teaspoon celery salt, 1/4 teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool.
  • Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve.
  • Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.
  • Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.

Nutrition Facts : Calories 600 calorie, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 75 milligrams, Sodium 1000 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 31 grams

EASY LOBSTER ROLLS



Easy Lobster Rolls image

Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 12

Number Of Ingredients 10

1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons minced fresh chives
1 tablespoon fresh chervil, plus more for serving
Coarse salt
1/4 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper (optional)
12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
  • Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
  • Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.

MINI LOBSTER ROLLS



Mini Lobster Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 6 mini rolls

Number Of Ingredients 9

1/4 cup mayonnaise
1 teaspoon lemon zest, plus 1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
1 stalk celery with the tender leaves, chopped
1 teaspoon capers, rinsed and chopped
Kosher salt
8 ounces cooked lobster meat, chopped (from about a 2-pound lobster)
3 split-top hot dog buns, split
1/2 cup baby arugula

Steps:

  • In a medium bowl, combine the mayonnaise, lemon zest and juice, tarragon, celery, capers and 1/4 teaspoon salt. Mix together with a rubber spatula until everything is incorporated. Fold in the lobster meat.
  • Place a small amount of arugula on each bun. Top with the lobster salad.

FRESH MANGO-LOBSTER SPRING ROLLS



Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 rolls

Number Of Ingredients 10

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

Steps:

  • Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
  • Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
  • Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
  • Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
  • Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

VEGAN "LOBSTER" ROLLS



Vegan

Vegan and vegetarian variation on the traditional New England lobster roll.

Provided by I814U2

Categories     Main Dish Recipes     Sandwich Recipes

Time 45m

Yield 2

Number Of Ingredients 13

1 (14 ounce) can hearts of palm, drained and chopped
1 tablespoon avocado oil
1 teaspoon seafood seasoning (such as Old Bay®)
1 pinch salt and ground black pepper to taste
¼ cup vegan mayonnaise (such as Vegenaise®)
1 stalk celery, minced
½ shallot, minced
1 lemon, zested and juiced
2 teaspoons capers
½ teaspoon dried dill weed
½ teaspoon sesame seeds
2 sandwich rolls, split
2 teaspoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
  • Roast in the preheated oven for 20 minutes.
  • Combine vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, sesame seeds, and salt in a large bowl. Add roasted hearts of palm and toss to coat.
  • Brush the tops of the sandwich rolls with olive oil. Toast in a skillet over medium-high heat until lightly browned, about 1 minute. Add hearts of palm mixture evenly to each roll and serve.

Nutrition Facts : Calories 712.5 calories, Carbohydrate 91 g, Fat 34 g, Fiber 11.9 g, Protein 18 g, SaturatedFat 5.5 g, Sodium 2156.9 mg, Sugar 7.4 g

MAINE LOBSTER ROLLS



Maine Lobster Rolls image

Very simple. I found these while on vacation in Maine and couldn't get enough of them. Lobster is cheap up there and we ate them every chance we had. In other parts of the country, lobster isn't that cheap, but if you like 'real lobster' and not the imitation stuff, this is a nice (and easy) treat. The cook time is approximate. It depends on how big the lobster is. Just cook it until it's red in color.

Provided by L. Duch

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 top sliced hot dog buns
2 tablespoons unsalted butter, softened
2 cups coarsely chopped lobsters (form about 3 1-1/4 lb lobsters, cool but not cold)
3 tablespoons mayonnaise, mixed with
2 tablespoons minced celery
salt and pepper

Steps:

  • spread softened butter on outsides of buns and heat on griddle or heavy skillet over mod/high heat until toasted.
  • Divide lobster meat among buns and put a dollop of mayonnaise mixture on top.
  • NOTE: Top slice hot dog buns are buns that have had the sides sliced off.
  • If you can't find these in the supper market then you can make your own using Texas toast and toasting one side.
  • I've only found those kind of buns in Maine when we were on vacation.

MINI BRIOCHE LOBSTER ROLLS



Mini Brioche Lobster Rolls image

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.

Provided by Manami

Categories     Lobster

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 lb crabmeat or 3/4 lb shrimp, coarsely chopped
1/4 cup mayonnaise
2 tablespoons mayonnaise
1 teaspoon chopped tarragon
1/2 teaspoon finely grated lemon zest
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
12 mini brioche rolls (about 2 1/2 inches) or 12 mini parker house rolls (about 2 1/2 inches)
snipped chives, for garnish

Steps:

  • In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
  • Season with salt and pepper.
  • Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
  • Using a small spoon, carefully hollow out the rolls.
  • Spoon the lobster filling into the rolls, garnish with the chives and serve.
  • *The lobster salad can be refrigerated for up to 2 days.
  • **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

Nutrition Facts : Calories 56.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 22.3, Sodium 160.1, Carbohydrate 2.2, Sugar 0.5, Protein 5.9

LOBSTER ROLLS



Lobster Rolls image

I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)

Provided by Starr

Categories     Seafood     Shellfish     Lobster

Time 15m

Yield 4

Number Of Ingredients 11

1 tablespoon butter, softened
4 roll (blank)s hot dog buns or kaiser rolls, split
4 large leaf (blank)s lettuce leaves
1 ½ pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 medium (4-1/8" long)s green onions, chopped
1 stalk celery, finely chopped
1 pinch salt and pepper to taste
1 pinch dried basil, parsley or tarragon

Steps:

  • Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  • In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  • Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 25.2 g, Cholesterol 132.8 mg, Fat 11.3 g, Fiber 1.5 g, Protein 39.5 g, SaturatedFat 3.3 g, Sodium 963.7 mg, Sugar 3.4 g

OPEN-FACED LOBSTER "ROLLS" WITH AVOCADO SPREAD



Open-Faced Lobster

This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Yield Makes 4

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
1/2 teaspoon fennel seeds
1 ripe Hass avocado
3 tablespoons fresh lemon juice (from 2 lemons)
2 scallions, thinly sliced on the bias
Coarse salt and freshly ground pepper
4 slices rustic Italian bread, grilled or toasted
2 cups watercress
2 teaspoons extra-virgin olive oil
Garnish: finely grated lemon zest

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Crack lobster claws, knuckles, and tails, and remove meat. Chop meat into chunks.
  • Toast fennel seeds in a skillet over medium-high heat for 1 minute; grind. Transfer to a food processor; pulse with avocado, 2 tablespoons lemon juice, 2 teaspoons scallions, 1/2 teaspoon salt, and some pepper until smooth.
  • Spread avocado mixture onto bread; top with watercress. Arrange lobster meat on top, and sprinkle with remaining scallions. Drizzle with remaining tablespoon lemon juice and the oil. Garnish with lemon zest.

Nutrition Facts : Calories 343 g, Cholesterol 85 g, Fiber 5 g, Protein 28 g, SaturatedFat 3 g, Sodium 805 g

FOCACCIA LOBSTER ROLLS



Focaccia Lobster Rolls image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh tarragon leaves
1/4 cup roughly chopped fresh chives
1 lemon, zested
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup mascarpone cheese
1/4 cup cream
1 pound cooked lobster tails (or prawns), cut into large cubes
4 pieces focaccia bread (about 4 by 5 inches each)

Steps:

  • Place the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper in a blender and blend until the herbs are minced and the ingredients are combined. With the machine running, add the olive oil. Add the mascarpone cheese and cream and blend until mixed.
  • Transfer the lobster to a medium bowl. Add the herb sauce and stir to coat. Divide the lobster mixture among the sandwiches and serve immediately.

Tips:

  • Choose the freshest lobster meat possible. Live lobsters are ideal, but frozen lobster meat can also be used if it is thawed properly. Avoid pre-cooked lobster meat, as it will not have the same flavor and texture.
  • Cook the lobster meat perfectly. Lobster meat should be cooked just until it is opaque and tender. Overcooked lobster meat will be tough and rubbery.
  • Use high-quality mayonnaise. Mayonnaise is one of the key ingredients in lobster rolls, so it is important to use a good quality mayonnaise that is made with real eggs and oil. Avoid using low-fat or fat-free mayonnaise, as it will not have the same flavor and texture.
  • Add some extras to your lobster rolls. In addition to lobster meat and mayonnaise, you can also add other ingredients to your lobster rolls, such as celery, onion, tarragon, and lemon juice. These ingredients will add flavor and texture to your rolls.
  • Serve your lobster rolls immediately. Lobster rolls are best served immediately after they are made. The bread will be at its best and the lobster meat will be warm and tender.

Conclusion:

Lobster rolls are a delicious and classic summer seafood dish. They are perfect for a casual lunch or dinner, and they can be easily made at home. With a few simple tips, you can make lobster rolls that are just as good as the ones you get at your favorite restaurant. So, next time you are looking for a delicious and easy seafood dish, give lobster rolls a try. You won't be disappointed!

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