Discover the ultimate homemade lobster rolls that will tantalize your taste buds! Our special recipe combines expertly cooked lobster with a delectable warm butter and mayonnaise blend. Prepare to be amazed by the incredible flavors!
Lobster rolls are a subject of much debate. Mayo or butter, cold or warm, the type of bun – the discussions are endless. In Maine, you’ll find lobster mixed with mayo, while in Connecticut, it’s all about lobster coated in warm melted butter.
Our homemade lobster rolls offer the best of both worlds with a luxurious combination of warm melted butter AND creamy mayonnaise. For more delightful seafood recipes, be sure to try our simple shrimp salad or the mouthwatering Maryland crab cakes.
Essential Ingredients
- Lobster: Begin with live lobsters and cook them to perfection. For an unmatched lobster roll experience, cooking your own lobsters is key! Follow Richard’s instructions below for guidance. If you already have cooked lobster meat, simply mix it into the butter and mayo dressing.
- Butter: Toss the impeccably cooked lobster meat in a warm bath of melted butter (divine!).
- Mayonnaise: Add a touch of mayo to the warm butter for a creamier sauce (absolutely delicious!). If possible, use homemade mayo for an extra special touch.
- Fresh Herbs: To enhance the lobster’s natural flavors, add a sprinkle of fresh herbs. A couple of teaspoons of chopped chives and dill work wonders.
How to Prepare Lobster Rolls
For the most sensational homemade lobster rolls, we highly recommend starting with live lobsters. This way, you have full control over the cooking process to ensure perfectly cooked lobster meat. If handling live lobsters is not your preference, our lobster roll recipe specifies the amount of cooked lobster meat needed.
While the idea of dealing with live lobsters may seem daunting, it’s a necessary step. Our method is swift and efficient. Place the lobster on a cutting board and locate the faint cross where the head and body meet. With a sharp knife, swiftly and firmly insert it into this cross, severing the spinal cord and ensuring instant death. (Any leg twitching is a natural reflex.)
Separate the tails and claws from the body. You can save the bodies for future use in dishes like lobster stock, bisque, or mac and cheese. Simply freeze them for later.
Boil the tails and larger claws for 5 minutes, and the smaller claws for 4 minutes. Allow the cooked lobster pieces to cool completely.
Extracting Meat from Tails: Use kitchen shears to cut down the top of the tail, then gently crack the shell open and remove the tail meat.
Extracting Meat from Claws: Twist off the knuckles, then crack open the claw shells using a knife or mallet.
For smaller pieces or legs, carefully extract the meat using tweezers or chopsticks if needed.
Now that you have the most succulent lobster meat, you’re ready to create heavenly homemade lobster rolls!
Once all the meat is removed from the shells, immerse it in a pool of melted butter (yum). Exercise self-control to avoid devouring all the lobster in the butter, and allow it to warm through for a few minutes. Then, toss the butter-coated lobster meat with some mayonnaise, herbs, and pepper. Proceed to spoon the mixture onto lightly toasted rolls and savor every bite.
Ideal Complements for Lobster Rolls
Enjoy your lobster rolls on a soft bun accompanied by a delightful summer side like our creamy potato salad, herb potato salad, or a creamy pasta salad. A side of potato chips adds a nice touch as well. For more options, consider homemade coleslaw or the satisfying broccoli slaw.
Delicious Lobster Rolls
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Prepare to be amazed by these homemade lobster rolls featuring exquisitely cooked lobster coated in a butter and mayo dressing. We assure you, these are unparalleled in flavor. For the most delightful texture, opt for live lobsters. Our lobster cooking method guarantees perfectly cooked meat. If handling live lobsters isn’t for you, opt for whole steamed lobsters or lobster meat.
In this recipe, we separate the claws and tails from the bodies. While the lobster bodies aren’t used here, you can store them in the freezer for future use (stay tuned for a delectable lobster mac and cheese recipe).
Makes 4 rolls
Ingredients
4 whole lobsters, 1 ½ pounds each, or 20 ounces cooked lobster meat
2 tablespoons salt
6 ounces salted butter
1/4 cup mayonnaise, see homemade mayo
1 teaspoon chopped fresh dill
1 teaspoon finely chopped chives
3 to 4 twists fresh ground pepper
4 hoagie or sausage rolls
Steps
- Prepare Lobsters for Cooking
1If your lobsters are live, hold a lobster behind the head and lay it on a cutting board. Securely hold the lobster with a clean dish towel for safety.
2Locate the faint cross on the shell where the head connects to the body. Insert a sharp knife into this cross, severing the spinal cord and ensuring instant death. Any subsequent leg movements are reflex actions.
3Separate the lobster into tails, large claws, and small claws based on size.
4Discard or store the lobster bodies for future use. Freeze the bodies in a freezer-safe container for up to 6 months.
- Cook the Lobster
1Boil water with salt in a large pot.
2Cook the tails for five minutes, followed by the large claws for 5 minutes, and finally the small claws for four minutes. Allow the cooked pieces to cool.
3Extract the lobster meat from the shells once the tails and claws have cooled. Use kitchen shears for the tails and a knife or mallet for the claws. Tweezers or chopsticks can be used for smaller pieces.
- Prepare the Rolls
1Lightly toast the rolls.
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