The Classic Lobster Roll

Tickle your Taste Buds with One of Summer's Sweet Treats

Jul 19, 2009 Armand Famiglietti

The Classic Lobster Roll is a favorite summertime dish in New England and throughout other parts of the country. The lobster roll is easy to make and even easier to enjoy

When the weather turns from the damp days of spring to the wonderful warmth of summer, certain foods seem to fit with the new season. One of the most popular summer foods is lobster. Often seen as a special treat because of the price charged at many restaurants, lobster can be prepared at home for almost half the cost. Here are a couple recipes that will leave your guests pleasantly satisfied after dining on one of the season’s special treats.

The Classic Lobster Roll

  • 4 lobsters
  • Mayonnaise
  • Celery
  • Onion
  • Salt
  • Pepper
  • Old Bay Seasoning
  • Butter
  • 4 Rolls
  • Stock pot
  • Small forks
  • Lobster cracker
  • Bowl
  • Pastry brush
  • Skillet
  • Small sauce pan

Assembling the Sandwich

  1. Fill the stock pot with water and bring to a boil. (Be sure to allow a good 20 minutes for this process as that amount of water takes a long time to boil.)
  2. Place the lobsters in the stock pot and allow them to cook until their shells turn a bright red.
  3. Place a half stick of butter in a small sauce pan and allow it to melt over low heat.
  4. Chop one quarter of an onion finely.
  5. Chop two celery stalks finely.
  6. Place the chopped celery and onion in a bowl.
  7. Add a dollop of mayonnaise, a pinch of salt, pepper and Old Bay Seasoning to the onion and celery and stir with a spoon until well mixed.
  8. Brush the melted butter onto your rolls and place them face down in a skillet over low heat. You want the inside of the rolls to brown, but not burn, so keep a close eye.
  9. Remove the lobsters from the stock pot once they are cooked and allow them to cool. They will be quite hot, so setting them aside for a few minutes will allow you to be able to handle the shell.
  10. Remove the meat from the lobsters when they are still warm. Using your lobster cracker and small forks, remove the tail meat, claw meat and leg meat (if it is big enough). Discard the rest of the shells and lobster.
  11. Chunk the meat by chopping the larger pieces of the tail and meat and claw meat.
  12. Add the chopped lobster meat to your mayonnaise dressing and stir until well mixed.
  13. Stuff each sandwich with one quarter of the lobster meat and serve.

Just the Butter Please

Another variation on the lobster roll is to simply pour butter onto the sweet lobster meat once it has been removed from the shell. The cooking process of the lobster and prepping of the rolls are the same. Once the meat is on the roll, drizzle a “healthy” amount of butter onto the lobster meat and serve.

Keep the Sides Simple

A lobster roll should be the start of the plate. In restaurants lobster rolls are often served with fries or chips and a pickle. For a healthy alternative, cut some fresh tomato and cucumber and drizzle with a light vinaigrette.

Try some Seafood Appetizers

Before serving the wonderfully refreshing lobster roll, treat friends and family to Prosciutto Wrapped Scallops, Crab and Artichoke Dip or a Clam and Artichoke Dip.

The copyright of the article The Classic Lobster Roll in Recipes is owned by Armand Famiglietti. Permission to republish The Classic Lobster Roll in print or online must be granted by the author in writing.