DO YOU HEAR THAT? LOBSTER ROLLS ARE CALLING!
After a long winter here on the Coast of Maine, we are ready to eat our Lobster Rolls outside in the salty air with a side of warm summer breeze! Ahhhhh…. Bring on Summer!
LET’S GET CRACKIN!
To make Maine Lobster Rolls, steamed lobster meat is cooled and lightly-dressed with mayonnaise. The lobster salad is served chilled, piled into a griddled hotdog bun. (On some menus, the lobster might be unadorned, with a little mayo spread onto the bun instead.)
HOW TO MAKE A CLASSIC MAINE LOBSTER ROLL
Maine lobster rolls, are all about the lobster. They’re made with very few ingredients and let the sweet, delicate lobster itself be the star of the show.
We make our Maine lobster rolls with fresh lobsters that are about 1-½ pounds in weight. Three, 1-½ pound lobsters will generally yield about 1 pound of lobster meat total for 4 lobster rolls.
HOW TO COOK LIVE LOBSTERS
For lobster rolls, stick to two classic cooking techniques: boiling or steaming.
Boiling typically allows you to cook more lobsters at once. It’s convenient if you’re entertaining a crowd. The meat is also easier to clean from the shells.
Steaming yields a more tender and flavorful meat since the lobsters aren’t submerged in the boiling water. It’s also more difficult to overcook lobsters when steaming.
SKIP THE TAILS AND GO STRAIGHT FOR THE CLAWS
Most Maine lobster roll shacks use claw, arm, and knuckle meat, because it’s bright red, already portioned into big chunks, and softer than tail meat. Lobster tails are usually reserved for seafood platters and are grilled, broiled, or stuffed and baked.
hOW ABOUT THE BREAD?
After the lobster meat, the second important element in a Maine Lobster Roll is the buttery grilled New-England style bread rolls. These are basically hotdog buns, with exposed (cut) sides, so they are perfect for buttering and toasting on the griddle.
aUTHENTIC MAINE LOBSTER ROLLS INGREDIeNTS:
To make lobster rolls just like we do in Maine, you will need…
FOR THE LOBSTER SALAD
- Cooked Maine Lobster Claw Meat
- Mayonnaise– Just a little.
- Fresh Herbs– Dill and Parsley.
- Chopped Celery – Just a little.
- Salt and Pepper –Always
FOR THE TOASTED ROLLS
- New England Style Frankfurter Buns
Time to build these delectable bites
- Drain: Place the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
- Mix: Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, pepper.
- Chill: Keep the lobster salad cool while toasting the buns.
- Grill: Spread both flat sides of the New England rolls with a generous amount of butter. Grill for 1-3 minutes per side, until golden brown.
- Fill: Fill the buttery grilled rolls with lots of lobster salad.