The Ultimate Lobster Roll
The lobster roll is a classic New England dish that is perfect for a summer day. It is made with fresh, juicy lobster meat, creamy mayonnaise, and a touch of lemon juice or lemon zest. The lobster is cooked to perfection. This version is how my mom would prepare this roll. The mayonnaise mixture is with a sandwich spread with the right amount of tang. The roll must be toasted, and the lobster must be piled high. This lobster roll will surely be a hit with everyone who tries it.
History of the Lobster Roll
The lobster roll is thought to have originated in Connecticut in the early 1900s. It was initially made with cold lobster meat, mayonnaise, and celery and was served on a hot dog bun. The lobster roll quickly became popular in Connecticut and other parts of New England.
How to Make a Lobster Roll
To make a lobster roll, you will need the following:
- Freshly cooked lobster meat, (cut it big cubes)
- Sandwich spread
- Lemon juice or zest
- Green bell pepper (or Celery, up to you)
- Sourdough rolls, split and toasted (or regular hot dog buns)
- Creole seasoning (or Salt & Pepper)
- Sugar (if needed)
- Combine the lobster meat, mayonnaise, sandwich spread, lemon juice or lemon zest, green bell pepper, and creole seasoning in a large bowl. Stir to combine.
- Toast the sourdough rolls, and fill the buns with the lobster mixture.
- Serve with your favorite chips.
Tips for Making a Lobster Roll
- For the best flavor, use fresh, cooked lobster meat.
- You can use lemon juice if you don’t have lemon zest.
- You can add other ingredients to your lobster roll, such as Celery, chives, or hot sauce.
- Use your favorite rolls.
Here are the steps on how to boil lobster tail:
- Fill a large pot with water. Add salt.
- Bring the water to a boil.
- Once the water is boiling, add the lobster tails.
- Cook the lobster tails for 8-10 minutes. For best practice, cook the lobster tails for 2-3 minutes per ounce of weight.
- Once cooked, remove the lobster tails from the boiling water.
- Drain the lobster tails and let them cool slightly. Add to a water bath for faster cooling and to stop cooking the lobster.
Here are some tips for boiling lobster tails:
- If you are using frozen lobster tails, thaw them thoroughly before cooking.
- Ensure not to overcook the lobster tails, or the meat will become tough.
- To test for doneness, insert a fork into the thickest part of the meat. The meat is cooked through if it is opaque and easily flakes with a fork.
Enjoying this recipe, Check out these other delicious recipes:
- The Best and Crispy Shrimp Balls
- The Best Cookie Skillet With Ice Cream
- Thanksgiving with a Twist: The Best Seafood Boil
- The Best Mocktail For Thanksgiving
- The Best of Mom’s Classic Tuna Casserole
Variations on the Lobster Roll
There are many variations on the lobster roll. Some people like to add Celery to the lobster mixture, while others like to add hot sauce. You can also serve the lobster roll on a toasted hot dog bun or hamburger bun.
Enjoy Your Lobster Roll!
The lobster roll is a delicious and refreshing spring or summer meal. It is perfect for a picnic, a barbecue, or a day at the beach. So next time you crave one, try this version of lobster roll. You won’t be disappointed!
Easy Lobster Rolls
- 5 Lobster tails
- Pinch Salt
- 8 cups Water
- 1/4 cup Mayonnaise
- 1 Tbsp Sandwich spread
- 3 Tbsp Chopped green bell pepper (or celery)
- 1/4 tsp Creole Seasoning (or Salt & pepper)
- 1/2 Tbsp Lemon juice or lemon zest
- Pinch Sugar (if needed)
- 4 rolls Sourdough sandwich rolls (or hot dog buns)
How to cook fresh lobster
- Fill a large pot with water.
- Bring the water to a boil. Once the water is boiling, add the lobster tails.
- Cook the lobster tails for 8 to 10 minutes. (Cook the lobster tails for 2-3 minutes per ounce of weight). You'll know the lobster tails are ready when they are bright red, and their meat turns white and tender.
- Transfer the cooked lobsters to a bowl of ice water.
- In a bowl, mix the mayo, sandwich spread, green bell pepper, creole seasoning, lemon juice, and sugar (if needed). Set it aside in the fridge.
- Cook the lobster tail (see instructions above)
- Once the lobster tails cooled, cut the tails in half, remove the lobster meat and roughly chop to medium pieces.
- Grab the creamy spread. Add the lobster pieces to a separate bowl, then slowly spoon in the mayo spread and mix till you get desired consistency (you may have some spread left over).
- Slightly toast the sourdough sandwich rolls in the air fryer for 2 minutes, then spoon the lobster mixture on each roll (depending on how much you put on each roll, mine made four lobster rolls).
- Serve with your fave chips; I served mine with everything bagel chips.
INSTAGRAM RECENT POSTS