I first tried lobster rolls on a trip to Maine several years ago. After a refreshing bike ride along the coast, I was excited to try the world-famous lobster roll. And let me tell you, it knocked my seafood-loving socks off! Cooked to perfection and adorned with a light caress of mayonnaise and a splash of lemon, the lobster roll was the perfect combination of sweet, salty, and tangy. Thanks to its delicious simplicity, I can recreate that crave-worthy flavor right in my own kitchen whenever my taste buds desire. It’s perfect when I’m short on time but still want a 5-star dining experience.
Recipe Ingredients
Lobster – Sweet and tender, lobster meat is the star of this recipe! I prefer to use lobster tails, but any lobster meat works nicely. Sauce – Mayo, hot sauce, and garlic powder deliver a delightful tangy creaminess. Salad – Celery adds flavor and crunch, while lemon juice and chives kick it up even more. Butter – What goes better with lobster than butter? New England-Style Buns – Their buttery taste and soft yet sturdy texture create a genuinely drool-worthy sandwich.
How to Make Lobster Rolls
Cook – Fill a medium size pot with tap water about halfway, then add about 1 teaspoon of salt. Heat the water to a rolling boil and add the lobster tails to the pot. Boil the tails for 5-7 minutes until the shell is bright red. Don’t cover the pot. When ready, carefully remove the lobster tails from the pot using tongs, place them on a board, and let them rest for 5 minutes to allow the meat to absorb the moisture inside the shell. Remove the Meat – Cut the lobster shell in half lengthwise and remove the meat from the lobster shell. Cut the lobster meat into ½ inch (1.3 cm) pieces. Pat dry excess moisture off with a paper towel. Set aside. Make the Sauce – Add mayonnaise, hot sauce, and garlic powder in a small mixing bowl. Mix well to fully combine, then set aside. (Photos 1-2) Butter it Up! – Melt half of the butter in a skillet over medium heat. Add lobster to the pan of melted butter and toss to coat. Cook until just warmed, 2-3 minutes (the lobster is already cooked, so we’re just warming it). Transfer meat with a slotted spoon to the medium bowl. Add the spiced mayo, celery, chives, lemon juice, salt, and pepper, and mix to fully combine. Set aside. (Photos 3-4) Toast the Buns – Wipe the skillet clean with a paper towel, and melt the remaining butter over medium heat. Add buns in melted butter on the flat sides and toast for 1-2 minutes or until golden on both sides. Assemble – Open buns, place a lettuce leaf, spinach, or mixed veggies inside (if desired place), then top with the lobster-mayo mixture to fill the bun. (Photos 5-6) Enjoy! – Sprinkle with fresh chives and serve immediately.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Lobster rolls should be assembled right before serving for maximum taste and freshness. That said, you can cook the lobster a couple of days in advance and store the meat in an airtight container in the fridge. Or make the lobster salad 24 hours before and store it in the fridge until you’re ready to assemble.
Serving and Storage Instructions
Leftover lobster rolls? What’s that, you might ask. 😉 But if that happens, you can refrigerate the lobster mixture in an airtight container for up to four days. On the other hand, you can freeze plain, cooked lobster meat in an airtight container for three months.
What to Serve With Lobster Rolls
Nothing goes better with a New England lobster roll than easy coleslaw or vinegar coleslaw for freshness and crunch. Other fantastic sides are broccoli salad or parmesan-crusted baked asparagus.
More Decadent Seafood Recipes to Try
Seafood Pasta Shrimp Bisque Crab Stuffed Salmon Fried Red Snapper Creamy Scallops Southern Seafood Boil
Conclusion
This lobster roll recipe is easy to pull off yet looks and tastes like you spent all day in the kitchen. Do you prefer yours hot or cold? Leave me a comment below and let me know!
