Servings: 2 Total Time: 15 mins Difficulty: Beginner
Summertime Lobster Roll

The Best Summer Lobster Rolls

I love a good lobster roll – especially on the east coast. Some of the BEST lobster rolls I have had were sitting on the beach in Montauk during my college days in the Hamptons. They were some of the freshest, fullest I had ever had although hefty in the price, they were truly worth every penny.

Now, I live in Texas, and getting an authentic east coast fresh lobster roll is not as easy. If you want fresh lobster, you have to be ready to spend a pretty penny on some lobster. Down in the south your best options are in my opinion: 1) You can also look for them at Asian markets and some up-scale supermarkets to purchase fresh lobster 2) frozen lobster is also a great option, especially if you want to feed a group of people.

Because I was planning on only doing enough lobster rolls for myself and Tristan, I used fresh lobster meat. Since it was a smaller amount I butter poached my lobster for optimal flavor, after poaching my lobster I set it aside to prepare the dressing.

Lobster Roll Dressing

The dressing for these lobster rolls is easy and quicker than you think. Because the dressing is simple you really need 4 ingredients: Mayonnaise, Lemon, Celery, Chives.

DO NOT overdo the mayonnaise. Keep the mayo light by using a scant barely 1/4 cup of mayonnaise, and just the right amount for 1 pound of lobster meat. I recommend getting all your lobster meat together before making the sauce, because it is a true tragedy when you add too much mayonnaise not realizing how much meat you have.

Lobster Roll Ingredients

Celery for crunch. I know celery is not a requirement, and perhaps could call for some argument between lobster roll enthusiasts, I like the crunch and change in texture it adds. But I highly recommend chopping it small (dice) so it does not overwhelm each bite – the star should always be the lobster.

To avoid a watery or thin dressing that can make a soggy bun, add both lemon juice and lemon zest to the mayo for that fresh flavor that brightens up any seafood.

Fresh Chives, always. The onion flavor chives provide not only add bits of contrast, they’re also a tasty garnish when extra is sprinkled on top. For variety, try minced tarragon, red onion, or chopped green onion instead – whatever your prefer. Honestly lobster is not cheap and this is your lobster roll, so approach with your personal palette in mind.

Lobster Roll Filling

The *Best* Bread for Lobster Rolls

Make it a soft, buttery bun. Split top, New England-style hot dog buns are the classic hand to mouth vehicle for lobster, but are sometimes hard to find – especially if you live in the south like myself. An alternative, I am using brioche-style buns, but I am told that a moist crumb or Hawaiian bread buns are options as well.

Slice the bun’s bready sides, butter and toast. Exposing the crumby texture by slicing away a thin margin of the bun’s sides, then toasting in a pan with melted butter adds another layer of warm richness lobster rolls are famous for. Pro Tip: Keep the bun moving when toasting to get an even toasting.

What to Serve with Lobster Rolls

What would a lobster rolls be without a side of potato chips? I’m not going to lie because this is a pretty quick Sunday fix for me, I like to make some homemade potato chips, I made them once and now they are a fundamental requirement as a tasty side for this dish.

Whatever you decide should accompany your lobster rolls, the most important item is that you enjoy them!

Lobster Rolls
Lobster Rolls and Homemade Potato Chips

If your interested in enjoying this with a lavender lemonade check out my recipe here.

Lobster Roll pinit
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The Best Summer Lobster Rolls

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 2
Best Season: Summer

Ingredients

Cooking Mode Disabled

Lobster Meat

  1. Cook Lobster(s) according to your preference. Be sure to allow to cool enough to handle when removing lobster meat. 

  2. Chop or tear into large chunks and set aside.

Lobster Roll Dressing and Assembly

  1. In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt [and ground black pepper]. Taste for seasoning.

  2. In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over.

  3. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet.

  4. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.

  5. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.

Keywords: Lobster Roll, Lobster, East Coast, Lunch
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