The New England lobster rolls are my favorite summer time treat. Reminding me of when I was little, my Papa took me to this little shack in Maine to get me the biggest lobster roll around. To this day I have yet to have another one quite that size. I have so many good memories lobster rolls remind me of.
In my early twenties, back in Boston, I used to work at this restaurant right on the harbor. It had the most delicious lobster rolls I have ever had. Throughout the years, I have tried many times to replicate the recipe with no luck. All attempts have tasted great, but just weren’t quite the same.
The Proper New England Lobster roll
The proper New England lobster roll is made with fresh Maine Lobster claws, arms and tails. Served cold with mayonnaise in a warm, fresh off the grill, buttered, toasted hot dog bun overflowing with lobster meat.
-My mouth is watering right now! But because this is Nickel and Diamond it, I work with what I’ve got.
Today at the supermarket, they were having a huge sale on Lobster claws for $20.00 for a bag of claws. There were about 20 claws and arms in there! as i was debating getting them to enjoy boiled with melted butter, I thought, maybe I can recreate the deliciousness of my past. I thought I would get the New England lobster roll right this time around. I started getting excited! Walking through the supermarket searching for all the right ingredients to put these things together!
I think I figured out the exact recipe! If I didn’t – who cares – it tastes the same as I remember! So, I’m thrilled to share my creation!
Servings :
I Got 4 Lobster rolls out of 20 lobster claws and arms – A perfect dinner or lunch for 2 people.
Ingredients –
- Your lobster meat. I got 4 rolls out of about 20 claws and arms so a perfect dinner for 2.
- 1 Lemon for (garnish or flavoring when serving)
- About a ½ cup of mayonnaise (you may need more or less depending on your preference)
- ½ teaspoon Parsley flakes
- 1 teaspoon white pepper
- Butter
- Hot dog rolls
Directions –
- Boil a pot of water and place your already cooked lobster claws in for about 3 minutes. (if boiling fresh lobster boil for 10 minutes for the first pound and 3 more minutes for each extra pound)
- While those are boiling fill a large bowl with ice and water. After 3 minutes of boiling (for already cooked lobster and after 10 minutes for fresh lobster) using tongs remove them from the boiling water and place them in the ice bath. Let them sit for about 5 minutes.
- Get cracking – crack and remove all the meat from the arms and claws being careful to remove all hard parts. Placing the meat in a clean empty bowl.
- Do not break up the meat too much, you want to have some large pieces in each bite. At this point add all ingredients except the lemon and fold the lobster meat into the mayonnaise easily until it is all coated.
- Since this part is done it’s time to grill the hot dog buns. Butter generously both sides of the bun and place them on a hot skillet. Toast until each side is golden brown. Using tongs to flip them. Be sure not to squish them or flatten them. The inside should still be cool and soft, while the outside is buttery, crispy goodness.
- Fill the still warm, buttered, golden hot dog buns with your cold lobster salad.
Serve :
Serve with a slice of lemon on the side – some people like to squeeze it over the top of the lobster roll, some don’t. Also, some people put shredded lettuce in the bun under the lobster meat but I don’t like to do this either. Some places also mix celery into the lobster meat for a crisp crunch. Personally, I like it just the way I made it.
Plain and simple. Oh, and tasty just like I remember sitting harborside with a delicious treat.
A perfect treat for the summer days ahead!
Enjoy!
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