Maine Lobster Rolls

Course: Dinner, Lunch, Snack

Cuisine: American, Seafood

Keyword: Lobster, Seafood, Summer recipes

Prep Time: 1 hour

Cook Time: 30 minutes

Chilling time / Cooling time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: People

Calories: 352kcal

Author: Dini @ The Flavor Bender

All you need to know about making and serving the ULTIMATE Maine Lobster Rolls. A flavor-packed, scrumptious lobster roll made with buttery lobster and homemade lobster roll buns.

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Ingredients

Lobster salad for lobster rolls

3 - 4 1.5 lb lobster, cooked or 1 lb cooked lobster meat (about 4 oz per person)
4 tbsp melted butter optional
⅓ cup mayonnaise
¼ tsp celery salt
4 small spring onions chopped finely
Lemon juice to taste
Black pepper optional

Mayonnaise (makes about 1 ¼ cup)

1 egg
1 tbsp lemon juice
1 tsp vinegar
2 tsp mustard spicy brown, or dijon or whole grain
Salt to taste
1 cup neutral flavored oil or olive oil

To serve

4 new england hot dog buns
Butter to butter and toast the sides of the hot dog buns
Hydroponic lettuce leaves butter lettuce or any kind of lettuce leaves
Extra lemon wedges
Potato chips or French fries to serve
Chopped spring onions and chives

Instructions

Lobster salad/filling

Cook lobster according to directions here. I prefer to steam cook the lobster. Follow the instructions on the same guide to remove all the lobster meat from the shell.
Chop the lobster meat into big chunks. You can leave the claw meat whole if you prefer as well. Toss the lobster in the melted butter (optional). Set aside.
Finely chop the spring onions and put it in a bowl. Add about ⅓ cup of mayonnaise, a generous pinch of celery salt, and black pepper. Mix well.
Add the butter coated lobster into the mayonnaise mix and add lemon juice to taste.
Cover bowl with plastic wrap and refrigerate until needed.

Mayonnaise

You will need a stick blender and a tall container that just fits the stick blender. Do not use a bowl, or a large container for this recipe.
Crack the egg into the container, followed by a pinch of salt, mustard, lemon juice and vinegar.
After these ingredients are placed in the container, slowly pour in the oil into the container - along the wall, so that the egg remains at the bottom.
Place the stick blender in the container, with the egg yolk underneath the stick blender blades.
Without moving the stick blender, start blending and hold it in place for about 10 - 15 seconds. You will start to see the egg and oil at the bottom of the container turn white. Next, move the stick blender up and down to mix the rest of oil and to make a thick mayonnaise - another 15 to 30 seconds more. It should be smooth, thick and spreadable. If it’s too lumpy, mix in a little water. Taste the mayonnaise and add more lemon juice or salt if needed.
Place the mayonnaise a glass jar with a tight lid and store in the fridge, for up to 5 days.

Serving Lobster rolls

You can buy New England lobster roll buns, or make them at home using this recipe.
Spread butter on both sides of the lobster roll buns. Heat a non-stick pan over medium heat. Toast both sides - about 3 to 5 minutes per side. Set aside.
When the toasted buns are cool enough to handle, use a serrated knife to split the buns on top.
Line each bun with lettuce leaves. Fill each bun with 1/4 of the lobster filling. Sprinkle extra chopped spring onions or chives on top.
Serve with lemon wedges, chips or fries. If you prefer, you can choose to serve with other side dishes and drinks as described in the post.

Nutrition