New England Lobster Roll
"As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them again...how can I say no to that offer? :)"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup mayonnaise (I use Hellmann's, and not the light variety)
- 2 teaspoons fresh lemon juice
- 1 1⁄2 teaspoons Dijon mustard
- 1 teaspoon extra virgin olive oil
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon hot pepper sauce (such as Frank's or Louisiana Hot Sauce)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 lobster tails, cooked, shelled, and meat coarsely chopped (about 2 cups, see note for preparing lobster meat)
- 4 soft frankfurter rolls
directions
- Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate for at least 1 hour.
- Gently open each roll; lightly toast. Fill each with the lobster mixture. Serve each with potato chips and a pickle spear.
- PREPARING THE LOBSTER MEAT: 1.Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout. 2.Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece. 3.Slice tail meat in half lengthwise, then cut across to dice. Refrigerate until ready to use.
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Reviews
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I just made these for our lunch after church. They are fantastic! I made the recipe as directed with no alterations. This sandwich will become a regular on our summertime menus or any time we are craving some New England cuisine. One word...YUMMO! -
I'm so glad I tried this recipe! I usually rely on heavily reviewed recipes before trying, but wow, this was exceptional. Even my super picky husband loved it and said he would rather have this than regular whole lobsters! I used home made artisan bread grilled in butter. Thanks so much for posting! Oh and I didn't have time to chill it for an hour but the lobster was chilled, left over from the night before. Next time I will chill it, can't imagine this being any better, but who knows. Don't skip this one!
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Brighter flavor than the classic "just mayo and lobster" roll -
DH and I totally enjoyed this. I made as written only cutting it in half and what an easy, quick and tasty meal. I love tarragon so this was an added bonus! Next time I might try using a toasted croissant like a previously reviewer did for a little different sandwich. Definatley going into my Favorites of 2011! Thank you. -
This is an absolutely delicious recipe. The only time that I actually had a lobster roll was while I was on vacation in Florida. This tastes very much like the one that I had there. Since I haven't been to Maine, I am not sure if this compares to the ones you could probably. But, this one is really is good!!
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Tweaks
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It is important that lobster rolls are made using "New England-style" buns, and that they are butter-grilled. New England style buns,https://en.wikipedia.org/wiki/New_England-style_hot_dog_bun also called "top-loaders" have non-crust sides, which are ideal for butter-grilling. The flavor of he butter-grilled white bread is an important element of the lobster roll experience.
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
