Best 5 New England Lobster Roll Recipes

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In the realm of seafood delicacies, the New England Lobster Roll reigns supreme. Originating from the coastal regions of New England, this iconic dish captures the essence of summer and the bounty of the sea. The succulent lobster meat, freshly caught and cooked to perfection, is the heart of this culinary creation. Served on a toasted bun or a bed of crisp lettuce, the lobster roll is a symphony of flavors and textures.

The quintessential New England Lobster Roll is prepared with cold lobster meat, dressed in a light and flavorful mayonnaise-based sauce. This classic combination is elevated by the addition of buttered, toasted hot dog buns, providing a warm and slightly crunchy contrast to the chilled lobster filling.

For those seeking a more indulgent experience, warm lobster rolls offer a luscious and comforting alternative. The lobster meat is sautéed in butter until warm and tender, then cradled in a soft and fluffy bun. The succulent lobster pairs harmoniously with melted butter, creating a rich and satisfying dish.

For those with a penchant for spice, the spicy lobster roll is a tantalizing option. The lobster meat is coated in a spicy mayonnaise sauce, adding a vibrant kick to the traditional recipe. The heat is balanced by the cool and crisp lettuce, resulting in a dish that is both flavorful and refreshing.

Whether you prefer your lobster roll classic, warm, or spicy, the New England Lobster Roll is a culinary masterpiece that embodies the spirit of New England's coastal cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

NEW ENGLAND LOBSTER ROLL



New England Lobster Roll image

If you are using live lobsters that you will cook yourself, the yield is about 25%. So for four pounds of live lobsters, you will end up with one pound of cooked meat (give or take a few ounces depending on the size of the lobsters. The smaller the lobster, the lower the yield). Prep time below does not include cooking time for lobster. Cooking times for live lobsters can be found here.

Provided by Martha

Time 10m

Number Of Ingredients 12

1 pound cooked lobster meat cut into bite sized chunks
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped celery (use tender inner stalks)
1 teaspoon chopped fresh parsley
2 teaspoons green tops from a scallion, minced fine
1 dash hot sauce (we like Cholula)
Pinch is salt
Few grinds freshly ground black pepper
Split-top hot dog rolls
2 tablespoons melted butter
Optional - lettuce for serving.

Steps:

  • Place the cooked lobster meat in large bowl.
  • In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
  • Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
  • Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

NEW ENGLAND LOBSTER ROLL



New England Lobster Roll image

This New England classic sticks to tradition, but with a few easy enhancements. Michael Ruhlman dresses succulent chunks of freshly steamed lobster with homemade tarragon mayonnaise and adds crunchy celery, lemon, and cayenne for brightness. Pile it high in a butter-toasted split-top roll: it's heaven.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 live lobsters, about 1 1/2 lb each
1 cup mayonnaise, plus more as needed, recipe follows
4 teaspoons minced shallot
4 teaspoons lemon juice
2 tablespoons minced tarragon
2 ribs celery, trimmed, about 1 cup diced
Ice
4 split-top hot dog buns
4 tablespoons unsalted butter, softened, 1/2 stick
kosher salt
Freshly ground black pepper
1 large egg yolk
kosher salt
3 teaspoons lemon juice, divided
2 teaspoons water
cayenne pepper
1/4 cup extra-virgin olive oil
3/4 cup vegetable oil
Lemon wedges
Watercress

Steps:

  • Part 1: Add 1-2 inches of water to a large pot and cover with lid; bring to a boil over high heat. Place the lobsters into the pot, replace cover, and steam for 10 minutes.In a small bowl, combine minced shallots and lemon juice. Let macerate for 10 minutes.
  • Place 1 cup homemade mayonnaise into a bowl. Add 2 tablespoons of the macerated shallots, along with 1 teaspoon of juices, to the mayonnaise. Add minced tarragon, and stir to combine. (Note: This makes enough tarragon mayonnaise for 4 lobster rolls). Slice celery stalks into thin strips lengthwise, then cut into ¼-inch dice. Set aside.
  • Part 2: Prepare an ice bath by placing ice cubes in a large bowl of water. After 10 minutes of steaming, remove lobsters from the pot and immediately place in the ice bath to stop the cooking. Let chill, 5-10 minutes. Meanwhile, in a large bowl, combine the sliced celery and tarragon mayonnaise.
  • Toast buns: Heat a skillet over medium heat. Spread softened butter over the inside and outside of the buns. Working in batches, open up the buns to place them flat on the skillet to toast, about 1 minute. Flip and toast the other side, 1 more minute. Repeat until all of the buns are toasted.
  • Part 3: When cool enough to handle, break down the lobster. Use paper towels to absorb any liquid that drains out. First, twist off the tail from the body and set aside. Repeat with the legs (which you can save for stock or discard), claws, and knuckles. Remove the tail meat from its shell by splitting the underside of the tail in half lengthwise. Remove the meat from both halves and set aside (clean out the green tomalley or roe and discard).Use a knife or a lobster cracker to split the claw shells; remove the meat and set aside with tail meat. Crack the knuckle shells, remove the meat, and set aside with remaining lobster meat. Repeat with remaining lobster.
  • Place a large mixing bowl on top of a kitchen towel. (This will keep the bowl stationary during whisking.) Into the bowl, add the egg yolk, a pinch of salt, 1 teaspoon lemon juice, water, and a pinch of cayenne pepper; whisk to combine. Begin emulsifying: whisk in a drop of olive oil, then whisk in a tablespoon in a thin steady stream. Switch to vegetable oil (since the strong flavors of olive oil can over power the may): add about 1/3 of it in a thin, steady stream while whisking continuously. Alternate whisking in olive oil and vegetable oil until all of the oil has been added. As the oil is whisked in, the emulsion will thicken, eventually holding a peak off the tip of the whisk. Taste the mayo; then whisk in remaining 2 teaspoons lemon juice, a few pinches of salt, and a pinch of cayenne to taste. Set aside. makes 1 1/2 cups. (Mayonnaise can be stored up to a week in the fridge.)
  • Assembly: Roughly chop lobster meat into big chunks. Add a few tablespoons of the tarragon mayonnaise, just enough to coat the meat. Taste and adjust seasoning with salt, pepper, or more mayonnaise as needed. Place lobster salad into toasted buns. Garnish with lemon wedges and watercress, and serve.

NEW ENGLAND LOBSTER ROLL



New England Lobster Roll image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 pound lobster meat, drained
1/2 cup finely diced celery
1/2 lemon, juiced
3/4 cup mayonnaise
1/2 teaspoon white pepper
4 hot dog buns, toasted

Steps:

  • Toss all ingredients, except buns, lightly until mixed. Divide into 4-ounce portions. Place 1/4 mixture into each hot dog bun.

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

NEW ENGLAND LOBSTER ROLL



New England Lobster Roll image

As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them again...how can I say no to that offer? :)

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise (I use Hellmann's, and not the light variety)
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon extra virgin olive oil
1/4 teaspoon dried tarragon
1/4 teaspoon hot pepper sauce (such as Frank's or Louisiana Hot Sauce)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 lobster tails, cooked, shelled, and meat coarsely chopped (about 2 cups, see note for preparing lobster meat)
4 soft frankfurter rolls

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.

Tips:

  • Fresh lobster is key: Use live or freshly cooked lobster meat for the best flavor and texture.
  • Don't overcook the lobster: Lobster meat cooks quickly, so be careful not to overcook it. Overcooked lobster will be tough and chewy.
  • Use high-quality mayonnaise: Mayonnaise is a key ingredient in lobster rolls, so use a good-quality mayonnaise that you enjoy the taste of.
  • Add some extras: Feel free to add other ingredients to your lobster rolls, such as chopped celery, red onion, or tarragon. You can also add a squeeze of lemon juice or a dash of Old Bay seasoning.
  • Serve immediately: Lobster rolls are best served immediately after they are made. The bread will get soggy if you wait too long.

Conclusion:

New England lobster rolls are a delicious and iconic seafood dish. They are perfect for a summer cookout or a special occasion. With a few simple tips, you can make lobster rolls at home that are just as good as the ones you get at your favorite restaurant. So what are you waiting for? Give this recipe a try today!

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