Just in time Maine lobster rolls for your Super Bowl 50 Party, a traditional New England lobster roll recipe sure to please. Yes, the very same lobster roll that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the New England coast line. Nothing is better than the pure, sweet taste of lobster bursting out of a toasted New England style bun. So whichever team you are cheering for … serve up to your guests some lobster!
Before you get started, please note there are a couple of tricks if you want authenticity. You must use fresh, live Maine lobster or freshly cooked Maine lobster meat (tails, claws and legs). And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.
For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market. Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water. Add two tablespoons of sea salt and bring water to roiling boil. Place the lobster head first into the kettle and steam about 10 to 12 minutes.
Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife. Remove any cartilage or veins from the tail.
Alternatively you may buy freshly cooked lobster meat and skip cooking the live lobster. It’s a time saver and if the lobster meat is freshly cooked, the results will be the same delicious Super Bowl lobster roll bursting with flavor. Whether you are fans of either team, your Super Bowl 50 guests will love you.
- Chop the meat from two 1 ¼ pound lobster into small chunks
- Two tablespoons of mayonnaise (one per lobster)
- 4 lemon wedges (served on the side)
- 1 medium stalk of celery, finely diced
- Fresh ground pepper
- Potato chips and pickle for serving
- Mix the lobster meat and mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
- Grind in two or three grinds of pepper. You don’t need much
- Add in the celery and mix again
- Cover and chill for at least an hour
- After the mixture has chilled, pre-heat the grill or an iron skillet
- Spread softened butter on both sides of each roll
- Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
- Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
- Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne