Lobster Rolls

"This recipe comes from Billy's Chowder House in Wells, Maine. Looks delicious and I can't wait to try it!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Mandy at Food.com photo by Mandy at Food.com
photo by NoraMarie photo by NoraMarie
Ready In:
6mins
Ingredients:
5
Serves:
2
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ingredients

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directions

  • Combine lobster meat and mayonnaise in medium bowl.
  • Season to taste with salt and pepper.
  • Butter along outside surfaces of hot dog rolls.
  • Heat medium skillet over high heat.
  • Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
  • Open rolls.
  • Fill with lettuce, then lobster mixture, serve immediately.

Questions & Replies

  1. Am I to assume that ‘Lobster Meat’ implies that it’s precooked?
     
  2. Well, I live on water but it's fresh water. What lobster meat would you recommend me ro user here in Michigan? Thanks!
     
  3. Why am I unable to highlight the recipe and copy it to my computer. It has a dark background and the text is unreadable. I don't have computer near my cooking area so always save to computer and print as needed. Any advice?
     
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Reviews

  1. That is how we've always made them, lettuce optional! Delicious, either way! Definitely a big favorite! Some people put a bit of very finely diced celery with the lobster, instead of using lettuce or going with lobster only, but the split-top, buttered and toasted rolls are a non-negotiable must have, as is the lobster needing to be fresh, not frozen.
     
  2. as a native Mainer, you can leave out the lettuce, fill with chunks of only tail and claw meat, and add the mayo or/and butter to the sides of the roll, just like McLoons in S. Thomaston, my opinion , the best in Maine....but personally, I prefer a bun filled with sweet, handpicked, Maine crab meat and a cold brew to wash it down with
     
  3. I make these all the time! I add about a teaspoon, give or take of lemon juice to the mix but that's it. Don't love lettuce so it's up to you. Still a great lobster roll! Don't need any extras! Definitely need split top rolls, grilled sides with butter!
     
  4. Not just any rolls here, the side cuts simply don't carry the poetry. These have to be top cut, New England Style, rolls only.
     
  5. Being originally from Nova Scotia Canada lobster is loved by most people there------This recipe reminds me of times we ate lobster in many different ways. Thanks for posting it----Brought back alot of wonderful memories as i live in western Canada now and don't get to eat lobster as much.
     
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Tweaks

  1. I added about 2-3 tsps of fresh lemon juice (to make that lobster SING!), 1/4 cup of finely diced celery, a dash of cayenne and sprinkling of Old Bay
     
  2. It’s good, but the classic is a smidge if chopped fresh tarragon.. right?! Thanks!
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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