Lobster Rolls

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My hands down favorite way to enjoy Maine Lobster is to make Lobster Rolls.  Made at home Lobster Rolls are easy and perfect to celebrate the 4th with (I am getting a head start).  My plan is to use my frozen blanched lobster and see how it stands up taste and texture wise against my usual fresh cooked Lobster Roll.

Lucky for me I don’t have much competition in my house for Lobster Rolls.  Em and the kids still haven’t come around to the wonderful world of lobsters.  I am torn in that I want my kids to eat lobster but I certainly don’t want to share any with them!  Oh well, maybe a bite.

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This guy is coming out of the freezer and into a pot of boiling water to cook.  I am extremely happy with how the whole blanched lobster turned out thawed and cooked.  I thawed in fridge and then boiled in salty water for 15 minutes.  The taste seemed right on the money with fresh cooked and the texture was pretty good, certainly much better then the cooked frozen lobster meat would be.

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My lobster roll plan is 1 cooked lobster to make 4 lobster rolls.  Once Freezey McLobster was cooked and picked of meat I was ready to start my lobster rolls.

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I start by spreading softened butter on the sides of hot dog buns.  You need to get the pull apart buns with the soft sides for lobster rolls.  Those go in a pan on medium heat to brown.

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Next I chop up the lobster meat- not to small.  I like to cut the tail section into bigger chunks and the claws and knuckles into smaller pieces.  The lobster meat goes into a bowl and I add a little lemon zest and a bit of salt.  Most places add diced celery into this but I do not care for the texture of celery so I use dried celery leaf (you could also use fresh minced).  I add just a dash of the celery leaf and then begin to slowly incorporate mayo.  I used 2 teaspoons of mayo for this lobster and I would start by adding 1 teaspoon and see how it goes.

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I keep a careful eye on the buns so they don’t burn.  Burnt buns and too much mayo are the enemies of lobster rolls.

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Now most people would use lettuce in the bottom of the hot dog bun.  I prefer my home grown mix of kale and chard.  I like cold lettuce so putting lettuce in a warm bun doesn’t taste great to me.  Kale and chard will hold up to heat better and they are more filling too.

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Divide the contents of the bowl between the 4 buns filled with greens and you are ready to enjoy!lobster roll-6

I tried to get Norah to eat one but she steadfastly refused and I felt it was important not to deny myself an extra lobster roll to teach her a lesson.

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Warm and buttery buns with cool greens topped with amazing Maine Lobster.  This is about my perfect meal.

Lobster Roll
Author: Blogging with Apples
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
  • 1 1/4 pound lobster, cooked and meat picked
  • 4 hot dog buns
  • 2 tablespoons butter, softened
  • 1/8 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery leaf
  • 2 teaspoons mayo
  • 1 cup kale and chard mixed greens
  1. Spread butter on sides on hit dog buns and cook in pan over medium heat to brown both sides.
  2. In a bowl combine chopped lobster meat, zest, salt, celery leaf, and mayo and mix.
  3. Once buns are golden brown remove from pan and divide greens between the 4 buns.
  4. Add the lobster mix on top of the greens.
  5. You are now ready to enjoy some lobster rolls!




Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.