New England Lobster Rolls

"The taste of Maine in your own household no matter where you are. This makes for a simple dinner; serve it with a delicious macaroni & cheese casserole and crisp fruit salad."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • -Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
  • -Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.

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Reviews

  1. These are wonderful! Very similar to the way I've always made them. I never used Dijon mustard in mine, but I will from now on. And I missed the New England rule that declares that lobster rolls should only be lobster and mayo (according to previous reviewers Chef#822958 and Chef#655236). I was first introduced to lobster rolls in an old issue of Saveur magazine by famous French chef Jacques Pepin and his recipe includes tarragon also. http://www.saveur.com/article/Recipes/Lobster-Roll-
     
  2. Not a New England Lobster Roll. Should only be lobster and mayo. In Rhode Island they serve it hot with melted butter. In MA and ME it's served cold in a top split hot dog bun (some toast it, some don't). Tarragon - I don't think so.
     
  3. The mustard is pushing it a bit but the tarragon is over the wall. The beauty of a lobster roll is in it's simplisity. Mayo should be Hellmans and try adding celery salt. Leave the hot sauce for a table condiment. Finally a lobster roll is not complete without New England rolls!
     
  4. I made this for a tailgate. What a HIT! I made this to serve 12 portions using regular, top-split hotdog buns. The fresh tarragon was awesome. A tip for those (like me) that don't live in New England-have your fishmonger or grocer steam the lobster for you. No charge to me and it took me 20 minutes total to get this dish together. Very easy to prepare! Thank you so much for a wonderful recipe Shopohollic, it seems we share 2 addictions.
     
  5. Made these last night with left over king crab leg meat and it was delicious. I have never been to Maine, but my DH was stationed there in the Navy and he said it was very comparable to the lobster rolls he use to eat when there. Thanks for sharing this tasty recipe.
     
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RECIPE SUBMITTED BY

I am a college student who loves to cook with every open chance I get
 
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