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Lobster Roll Recipes
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What's is a Lobster Roll?
A lobster roll is a kind of sandwich filled with lobster meat. A traditional lobster roll contains the fresh cooked meat of a one-pound lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, served so that the opening is on the top rather than on the side. The filling may also contain diced celery and/or scallion, or use drawn butter instead of or in addition to the mayonnaise. The sandwich can also contain lettuce and lemon.

Lobster rolls in the U.S. are especially associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island in the U.S., where lobster fishing is common. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where lobster is an expensive delicacy.

They are a staple summer meal throughout the Maritime provinces in Canada particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls - even pita pockets. The traditional sides are potato chips and dill pickles.

In Florida you find lobster rolls on the menu of many beach and waterfront restaurants. Many times you find the bread to be extra large burrito wraps instead of buns, and cut in half. Many recipes for the lobster filling is on the tropical side of flavor adding a sweet butter taste to the lobster. This sweetness is from fruit such as mangos (mango salsa) or coconut cream.

New England Lobster Roll
Recipe by Rob Fischer

1 pound lobster meat, drained
1/2 cup finely diced celery
1/2 lemon, juiced
3/4 cup mayonnaise
1/2 teaspoon white pepper
4 hot dog buns, toasted

Toss all ingredients, except buns, lightly until mixed. Divide into 4-ounce portions. Place 1/4 mixture into each hot dog bun.

Cape Cod Lobster Roll
Recipe by Jason Paskewitz, Chicago, Illinois

1 pound cooked and chilled Maine lobster meat, cut into large dice
1 mango, pitted and diced
1 small Thai chili, diced
1/4 cup freshly chopped flat-leaf parsley
1 teaspoon finely chopped tarragon leaves
1/4 cup mayonnaise
2 lemons, juiced
1 shallot, diced
1 stalk celery, diced
Salt and freshly ground black pepper

4 hot dog buns
4 leaves flat green lettuce

In a large, chilled stainless steel bowl, mix all ingredients well, making sure not to mash the lobster. Season well with salt and pepper. Line each hot dog bun with a slice of lettuce and fill evenly with the lobster salad.

Lobster Roll (foodnetwork)
1 pound knuckle and claw lobster meat, or 2 (1 1/4-pound) fresh lobsters*
1/2 cup mayonnaise
1 tablespoon lemon juice
4 warm grilled rolls (top split hotdog rolls work well)**
Finely chopped lettuce, for garnish
Melted butter, for dipping

In a medium bowl, toss the lobster meat very lightly with the mayonnaise, using a fork. You just want to moisten the meat and not lose the flavor by over-handling. Add lemon juice, to taste. Using about 3 to 4 ounces of meat per roll, place on a warm grilled roll with some lettuce. Serve hot melted butter on the side.

If you prefer to serve a warm lobster roll, heat lobster in the microwave if you have cooked it the day before, just to warm the meat; do not over-heat it as it will dry out. Toss the meat with the lemon juice, and place it on a warm grilled roll with lettuce. Serve hot melted butter on the side.

*Cook's Note: The easiest way is to buy lobster meat is already taken out of the shell at a seafood market. Otherwise, 1 day in advance, buy 2 lobsters, steam or boil them in salted water, and then cool and remove meat from shell. Save the lobster tails for another meal, or chop and mix with the claw and knuckle meat, making sure to take the cartilage out of the claw and remove the stringy parts of the claw meat.

Lobster Rolls with Curry Mayonnaise
Recipe by Bobby Flay

2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters
1/2 cup celery, cut into 1/4-inch slices
1/4 cup finely chopped red onion
1 1/2 cups Curry Mayonnaise, recipe follows
1/4 cup coarsely chopped cilantro leaves
Salt and freshly ground black pepper

8 hot dog buns
1/4 cup olive oil or unsalted butter

Combine all the ingredients in a large bowl and season with salt and pepper, to taste.

Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.

Curry Mayonnaise:
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely diced
3 tablespoons Madras curry powder
1/4 cup cold water
2 cups good quality mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.

Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.

The World-Famous Maine Lobster Roll
Recipe by Jasper White

Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Prepare the lobster salad.
If using live lobsters, steam or boil them. Let cool at 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 intestines from the tails of the cooked meat. Cut the meat into 1/2-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.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.


1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
2. In a medium bowl, stir together the mayonnasie, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling..


Mango Lobster Rolls

Mango Salsa Recipe
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (without ribs and seeds) can be left out altogether
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Mix all together and set aside.

2 lbs. Lobster meat, cooked, diced large
3 Tbsp. Mayonnaise
1/3 cup Mango Salsa
Salt and pepper to taste
4 Hot dog buns
Butter, softened

In a mixing bowl, mix together the lobster meat, mayonnaise and Mango Salsa. Season mixture with salt and pepper.  Split hot dog buns and butter each of the inside surfaces. Toast the bread until lightly brown.  To serve, spoon the lobster mixture into each of the toasted, buttered rolls and enjoy.

visit National Salsa Month for more salsa recipes

Lobster Roll
Photo by: Allrecipes 

1 tablespoon butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried basil, parsley or tarragon