Here’s another recipe that has been on my want-to-make list for a while. The last time I had a lobster roll, I was in Kennebunkport in Maine. It was delicious!
And so, with all of the 4th of July sales, lobster was a bit of a deal (if you could ever call it that!) at the local market today.
Time to make New England lobster rolls!
Now, I took a short cut and had the lobsters steamed at the store. It you want to do them yourself, you must fill a large pan with 1 inch of water and place a rack on the bottom or use some aluminum foil that has been bunched up and shaped into a figure 8 shape. Add the live lobster and steam for 15 minutes.
When the lobster is cooked, break off the tails and the claws and then discard the body and head.
Now, I think because my lobsters were so darn big, getting that meat out was messyyyyy. Next time, I will do that outside, on the deck and then hose down the deck…but mission accomplished.
It seems that authentic lobster rolls and fairly simple (at least some people think so), and so these are unadulterated and simple. That really works for me and it really allows the lobster flavor to stand out.
There is just enough mayo to lend a bit of flavor and then a dusting of black pepper. That’s it!
Brush your buns with melted butter and then grill them up to brown them/toast them.
Fill the buns up with the chilled and dressed lobster meat and you are ready to eat my friends.
This got a huge thumbs up!
New England lobster rolls
- 4.5 pounds of lobster , steamed (mine was cooked fresh at the supermarket; this yielded 19.5 ounces of meat)
- 3 tablespoons mayonnaise
- fresh ground black pepper
- 3 tablespoon butter , melted
- 6 New England style hot dog rolls
- remove claws and tail from lobster and discard body and head
- remove meat from claws and lobster tail using mallot to crack shells from claws. To remove meat from tail, pull off the circular end pieces located on the very bottom of the tail and then insert fork to push meat out the other end
- chop meat coarsely and then toss in bowl with 3 tablespoons mayonnaise
- season with fresh ground black pepper to taste and then place in refrigerator to chill at least 20 minutes
- melt butter over low heat in small pot
- brush each side of rolls with melted butter and then grill over medium heat until each side is lightly browned
- fill rolls with lobster/mayo combination and enjoy!
I just found your blogs tonight. I can’t wait to try some of your recipes. I grew up in Gloucester MA. Lobster Rolls were part of summer meals at my house. I now live in Wasilla AK but next time I’m in Anchorage, I’m going to pick up some lobster and try this recipe. I can’t wait. I definitely won’t through out the body of the lobster tho. There is yummy meat in those bodies. I pain to get out but definitely don’t want to waste it. Can’t wait to try some of your Italian recipes. They will bring me back to when I was a kid and my Italian Great Grandmothers family dinners on Sundays.
It’s a pretty straightforward recipe that lets the lobster shine as the star. Hope you enjoy it
Pat March says
I grew up in Utica. I had a Utica ‘Greens’ recipe, but list it I n one of my many moves. Was so thrilled to find your ‘Greens’ recipe & ‘Chicken Riggie’. I feel like I’m home again. Thank you sooo much! Can’t wait to try them. Ive lived in 5 states from West Coast to East Coast, North to South. There’s nothing that compares to Utica Italian food !!
Karen @ Karen's Kitchen Stories says
Oh my gosh this is so gorgeous. Your lobster rolls are amazing and the photography is stunning!
Thanks Karen! They were good but they would have been even better with some homemade New England style rolls!