Every time Scott and I take a road trip along the coast of Maine, we enjoy some of the freshest seafood and lobster is a large part of that food group. We’ve had lobster rolls from all over New England. Some were fabulous and other fell short of our expectations. Through trial and error, I have created the perfect recipe for lobster salad where the perfect balance has been achieved and both the lobster meat and the dressing shine together.
Most restaurants serve the lobster rolls using the claw, knuckle and arm meat. That’s unacceptable in my house. The lobster salad includes every part of the lobster including the tail and it’s easy to put together.
A Traditional New England Lobster Roll
Elements:
Tutorial
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For the Lobster
Steam your lobsters and then remove the meat from the tail, claws, arm and knuckles. If you are unsure how to do this, a quick google search will give you the answers you need.
Once the meat has been removed and torn into chunks place it in the refrigerator until you are ready to make the dressing and assemble the lobster rolls.
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For the Dressing
Combine all remaining ingredients except the chives and the lettuce and taste test it to your family's preferred liking.
Some folks like it more on the lemony side, others enjoy it with less salt. It's all a matter of preference so experiment with the amounts of the ingredients and make it your own. -
If you are using traditional toasted rolls, now would be the time to get those going.
Start by taking the open sided hotdog rolls and spread a layer of mayonnaise on each side.
Toast on a grill or grill pan until toasted with char marks.
You can use whatever rolls you have on hand or prefer. And the rolls can also remain cold and untoasted. -
Line each roll with a piece of fresh green leaf lettuce and then add the lobster roll in heaping portions.
Continue on until you have stuffed all the rolls.
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Sprinkle some diced chives over the top and serve immediately or refrigerate until ready to consume.
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