Recipe: Classic Maine Lobster Roll
Making lobster rolls at home is easy, and it is a guaranteed hit with visitors and family alike. You will need to find real New England-style hot dog buns, which are cut on the sides, so they can be buttered and griddled. If you can't find them, try buying a slightly oversized bun and trim it on the sides.
For this recipe you will need a mixing bowl for the lobster salad and 10-inch skillet, preferably heavy cast iron, to cook the buns in. If you have paper bun holders, they are quite handy for holding the roll as you stuff it for serving.
- 4 New England-style hot dog buns
- 4 tablespoons unsalted butter, softened
- 1 recipe Lobster Salad (recipe follows)
- 4 Boston or bibb lettuce leaves, washed and dried
- 4 dill pickle spears
- Potato chips
- Lobster Salad
- 1 pound fully cooked lobster meat or 5 pounds live lobsters
- 1/2 cup Special Mayonnaise for Lobster or Hellman
- 2 or 3 small scallions (white and green parts), thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
To make the Lobster Salad
1. If you are using live lobsters, steam them until fully cooked and then cool to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch to 3/4-inch dice. You may pick all the meat from the carcass and add it to the meat, or freeze the carcass for soup or broth.
2. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
3. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. Season with a bit more pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap and chill for at least 30 minutes before serving.
To make the Lobster Roll
1. Heat a 10-inch skillet over medium heat. Spread each of the hot dog buns with 1 tablespoon butter (1/2 on each side). Place the buttered buns into the hot dry pan and toast without moving, until golden brown on one side, about a minute. Turn and cook the other side, about 1 minute more. Remove from heat.
2. Open the buns and place in a paper bun holder or on a small plate. Place a lettuce leaf on one side of the center, inside the bun. Spoon the lobster salad evenly among them. Serve with pickles, and potato chips on the side.
Serves 4 or 5 for sandwiches or as a light entrée. Lobster salad makes 2 cups.