Lobster Roll Recipe
The lobster roll is a staple in New England, especially in states like Maine and Connecticut. Its origins date back to the early 20th century. The first lobster roll is believed to have been served at a restaurant called Perry's in Milford, Connecticut, in 1929. Since then, this delightful sandwich has become a beloved seafood treat across the United States and beyond.
Equipment
- Mixing bowl
- Spoon
- Knife and cutting board
- skillet or griddle
- Tongs
Ingredients
- 1 lb cooked lobster meat (fresh or frozen, thawed)
- 4 top-split hot dog buns
- 2 tbsp unsalted butter, softened
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 celery stalk, finely chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper, to taste
- Optional: a pinch of paprika or Old Bay seasoning
Instructions
- If you're using fresh lobster, cook it according to your preferred method (boiling or steaming), then remove the meat from the shell and chop it into bite-sized pieces. If using pre-cooked lobster meat, ensure it's thawed and ready to use.
- In a mixing bowl, combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives. Season with salt and pepper to taste. If desired, add a pinch of paprika or Old Bay seasoning for extra flavor.
- Heat a skillet or griddle over medium heat. Spread the softened butter on the sides of the hot dog buns. Place the buns on the skillet and toast until golden brown, about 1-2 minutes per side.
- Once the buns are toasted, evenly divide the lobster mixture among the buns. Be generous with the filling to ensure each bite is packed with flavor.
- Serve the lobster rolls immediately, preferably with a side of coleslaw, potato chips, or a simple green salad.