A Lobster Lover’s delight!
If you’re a seafood lover, then you’re likely to be very familiar with the beloved lobster roll. While nothing is quite as satisfying in summer than stopping at a quintessential Lobster Shack, that you can find scattered along the New England coast, for a loaded lobster roll, it’s not exactly an option for most of us when the craving hits! With only a few simple ingredients, you can make a lobster roll at home and it’s a lot less expensive!
Team Butter VS Team Mayo
Depending on where you live this debate is also known as the “Maine Lobster Roll” vs the “Connecticut Lobster Roll.” While both styles feature deliciously fresh lobsters as the star ingredient, they offer different taste experiences. The Connecticut-style lobster roll features warm chunks of lobster, coated in butter and nestled inside a toasted hot dog bun, sometimes seasoned with a sprinkle of salt and pepper. The Maine-style lobster roll, like the one we are making in this recipe, consists of cold, cooked chunks of lobster mixed with mayonnaise, lemon juice, salt, pepper, and sometimes other seasonings like herbs or spices. It is then loaded into a split-top bun that has been toasted or grilled and brushed with butter. There is no wrong answer here- its simply a matter of preference and the scenario in which you are serving it.
How to make a Loaded Lobster Roll
To start off, you’ll obviously need lobster meat. Ideally, cooked and shelled lobster meat works best, which can often be found at a local seafood shop, or you can steam and shell your own. I happen to live near many lobster purveyors so I have no excuse not to use fresh lobster meat. However, if you can’t find fresh lobsters, pre-packaged frozen lobster meat can be used as well- just be sure to defrost it slowly and dry it very well.
Next up- combine mayonnaise, a squeeze of lemon juice, finely chopped parsley, salt & pepper. The mayo based mixture adds creaminess to the filling while allowing all the flavors to blend together harmoniously. Be sure to taste as you go along to ensure that the flavors are well-balanced according to your preference. Optional twists: Use a pinch of celery seed, Old Bay seasoning or a sprinkle of fresh dill for a more complex flavor.
Just Say No…. To Celery!
While some folks swear by the addition of celery in the lobster roll, I do not. In fact, when I see the seafood store using it in their mixture, I simply do not buy it. While celery has its place elsewhere, it does not belong on a lobster roll- plain and simple. It’s watery crunch is used by many for one reason and one reason only – to add filler. There will be none of that here!
Assemble the Rolls
Now comes the fun part – assembling your lobster roll! Traditionally, Split top, New England-style hot dog buns are used because they perfectly cradle the lobster meat allowing for really great bites! However, if those aren’t readily available in your area, regular hot dog buns will just have to do!
For an extra touch of indulgence, brush melted butter onto each bun before lightly grilling or toasting them until golden brown. (Mmmm… who could resist?!)
Finally, fill each bun generously with your prepared lobster mixture and serve with lemon wedges on the side for an added zing of citrus freshness.
What to serve with Lobster Rolls
The lobster is the star here so when it comes to sides, I always opt for something simple. Potato chips and a pickle are a great choice for an afternoon lobster roll lunch. If serving for dinner, make a summer corn salad or herbed potato salad.
At the end of the day, I think we can all agree, a good Lobster Roll never disappoints in satisfying a seafood craving.
Loaded Lobster Rolls
Ingredients
- 1 pound cooked lobster meat- picked over for shells and cartilage
- 3 tbs Mayonnaise (or more to taste)
- 1 1/2 tsp Freshly Squeezed Lemon Juice
- Pinch of Kosher Salt & Fresh Ground Pepper
- 4 New England Style (Split Top) Hot Dog Buns
- 4 leaves of Boston Lettuce
- 2 tbs unsalted butter, softened
- 1 tsp Finely chopped parsley, chives or dill – choose according to your preference or availability.
- Optional spice seasoning: sprinkle of Old Bay or Celery Seed seasoning.
Instructions
- Chop the cooked lobster meat. If using tail meat cut into 1/2-inch pieces and cut the claw meat slightly larger into 3/4 inch pieces. If using only knuckle and claw meat, cut into 3/4 inch pieces. Set aside.
- In a medium sized bowl, whisk together the mayonnaise, lemon juice, herbs of choice, 1/8 tsp salt and 1/4 tsp pepper in large bowl. Add lobster and gently toss to combine. Taste and adjust seasoning.
- At this stage, you can serve immediately or cover tightly and refrigerate for 24 hours.
- When ready to serve, place a nonstick skillet over med-low heat. Butter both sides of Split-top buns with the softened butter. Toast buns until golden brown and then flip and repeat. (About 2-3 minutes.)
- Line each bun with a lettuce leaf. Generously spoon lobster salad into buns and serve with a lemon wedge.
