Lobster Roll

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Lobster Rolls are New England’s classic sandwich made with succulent lobster meat salad served on a warm, buttery bun.

 Course lunch, Main Course, sandwich

 Cuisine American

 Keyword 30 minute dinner, Lobster, lobster roll, lobster salad

 Prep Time 20 minutes

 Cook Time 16 minutes

 Total Time 36 minutes

 Servings 2

 Calories 352 kcal

Ingredients

• 1 3/4 lb whole lobster (can use 4 lobster tails or 1 lb lobster meat)
• 1 tbsp fresh squeezed lemon juice
• 2 tbsp mayonnaise
• 1 tbsp diced chives
• 1/2 tbsp minced parsley
• 2 tbsp diced celery
• salt
• fresh cracked black pepper
• 2 hot dog buns
• 1 tbsp salted butter melted

US Customary - Metric

Instructions

Cooking The Lobster:

1. Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
2. Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red.
3. Take lobster out using metal tongues that are preferable coated with silicone. Cooked lobster is slippery.

Take Out Lobster Meat:

1. Twist off the tail. You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water. 
2. Twist off both claws at the sides of the body.
3. Separate the claw from the knuckle by twisting it off. 
4. Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 
5. Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover. 

Making Lobster Rolls

1. Chop lobster meat into small pieces and place it into a mixing bowl.
2. Squeeze in lemon juice, add mayonnaise, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside. 
3. Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well. 
4. Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
5. Divide lobster salad evenly among the warm rolls. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

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Lobster Rolls are New England’s classic sandwich made with succulent lobster meat salad served on a warm, buttery bun.

 Course lunch, Main Course, sandwich

 Cuisine American

 Keyword 30 minute dinner, Lobster, lobster roll, lobster salad

 Prep Time 20 minutes

 Cook Time 16 minutes

 Total Time 36 minutes

 Servings 2

 Calories 352 kcal

Ingredients

• 1 3/4 lb whole lobster (can use 4 lobster tails or 1 lb lobster meat)
• 1 tbsp fresh squeezed lemon juice
• 2 tbsp mayonnaise
• 1 tbsp diced chives
• 1/2 tbsp minced parsley
• 2 tbsp diced celery
• salt
• fresh cracked black pepper
• 2 hot dog buns
• 1 tbsp salted butter melted

US Customary - Metric

Instructions

Cooking The Lobster:

1. Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
2. Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red.
3. Take lobster out using metal tongues that are preferable coated with silicone. Cooked lobster is slippery.

Take Out Lobster Meat:

1. Twist off the tail. You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water. 
2. Twist off both claws at the sides of the body.
3. Separate the claw from the knuckle by twisting it off. 
4. Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 
5. Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover. 

Making Lobster Rolls

1. Chop lobster meat into small pieces and place it into a mixing bowl.
2. Squeeze in lemon juice, add mayonnaise, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside. 
3. Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well. 
4. Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
5. Divide lobster salad evenly among the warm rolls. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

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