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Super Bowl Lobster Meat Roll

Recipe - Traditional Maine Lobster Roll

By Aimee Nichols

Itís hard to improve upon the traditional Maine lobster roll recipe; the very same lobster roll recipe†that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Maine and Massachusetts coast line. †Sometimes simple is just simply the best. Nothing is better than the pure, sweet taste of lobster.

As the old adage says, ďif it ainít broke, donít fix it.Ē

There are a couple of tricks if you want authenticity.† You must use fresh, Maine lobster.† And if you want an overflowing lobster roll you can eat with a fork, plan on one 1ľ pound lobster per roll.† And if at all possible, make sure you use New England style split-top hot dog buns (with the cut sides) as the rollís flavor explodes when toasted on a grill or skillet.

Preparing Live Maine Lobster

For four people, order four 1ľ pound lobster online for home delivery.† 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 chefís knife.† Remove any cartilage or veins from the tail.

As an alternative, you may purchase and use 1 lb. of freshly cooked Maine lobster meat already out of the shell. Do not use frozen lobster meat if you can avoid it.Try this scrumptious traditional Maine lobster roll with split top bun.

Ingredients:
  • Chop the 1 lb. cooked lobster meat into small chunks
  • 4 New England style hot dog buns
  • Two tablespoons of mayonnaise
  • 4 lemon wedges (served on the side)
  • 1 medium stalk of celery, finely diced
  • Fresh ground pepper
  • Potato chips and pickle on the side for serving
Preparation:
  • 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 donít 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, chop up two scallions and add it to the mixture along with a dash of cayenne
 
 
 

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