If you've never had a lobster roll before, you are missing out! It's such a seriously delicious and decadent sandwich - each and every bite up until the last is pure bliss. Depending on where you get it or how you make it, it usually comes on a toasted buttered bun (mmm butter), the fat chunks of lobster lightly tossed in mayo, lemon juice and other goodies.
Don't get FOMOLR (fear of missing out on lobster roll) - you can make a really good version at home. I found this recipe in Bon Appetit's June 2013 issue and knew it was THE ONE. It used simple, fresh ingredients that wouldn't over-power the lobster. After all, it is the star of the show! Everything else is kinda just there to enhance it, and this recipe does a great job of it. Making it was super easy - even the live lobster handling part which I was dreading (although the hubs was gracious enough to do most of the man-handling on that front). Hope you guys enjoy - I highly recommend you try this recipe!
Ultimate Lobster Rolls (recipe from Bon Appetit, June 2013 issue) makes 6 servings
- 3 1 1/4-lb. live lobsters (I got mine at H-Mart for $6.99/lb. which is pretty darn cheap!)
- 6 New England-style split top hot dog buns (warm, toasty, buttered rolls are key. If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area)
- 1 celery stalk, finely chopped
- 2 Tbsp. chopped fresh chives
- 2-3 Tbsp. mayonnaise
- 2 Tbsp. unsalted butter, room temperature
- Kosher salt
- Freshly ground black pepper
- Pour water into a large pot to a depth of 1"; bring to boil and salt generously.
- Add lobsters, cover and cook until bright red, 8-10 minutes.
- Transfer lobsters to a rimmed baking sheet and let cool.
- Crack lobster shells, pick meat from tail and claws, and cut into 1/2" pieces.
- Mix lobster, celery, lemon juice, chives and 2 Tbsp. mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
- Heat skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture (I buttered the bread and used a toaster oven to toast all the buns at once).
Mmm Mmm Lobsta Rolls!