New England Lobster Roll
This shockingly easy lobster roll recipe trumps overpriced restaurant versions, on your table in just 20 minutes! This New England hybrid boasts the best of both Connecticut and Maine lobster rolls, with succulent lobster meat warmed in nutty butter, then dressed in the light zesty creaminess of lemon-laced mayo, all piled in buttery toasted buns. These lobster rolls are a fresh, gourmet masterpiece that will have everyone singing your praises and begging you to make them again and again!
Servings 4 lobster rolls
Ingredients
Lobster Rolls
- 1 ¼ pounds (21 oz.) cooked frozen lobster meat, thawed (claw, arm and knuckle meat) or fresh steamed lobster
- 4 New England Style Bread Rolls or top split brioche hot dog buns, with long sides trimmed off (see notes)
- 5 tablespoons butter, divided
Light Aioli
- 1/4 cup mayonnaise
- 1 stalk celery, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon minced chives
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Dijon
- ¼ tsp EACH pepper, paprika, dried dill
- pinch-1/4 teaspoon cayenne pepper
Instructions
- Make Aioli: In a large bowl, mix all the Aioli ingredients together; set aside.
- Prep lobster: Add thawed lobster meat to a large bowl and pat very dry (otherwise it will make Aioli watery). Tear extra-large pieces into bite-size chunks.
- Warm lobster: Melt 3 tablespoons butter in a large skillet over medium heat. Add lobster meat and cook, while stirring just until warmed through, about 2 minutes. Don't over cook or it will become tough. Transfer to the Aioli and toss to coat.
- Toast buns: Wipe out any lobster pieces from the skillet. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Toast the bottom and sides of the buns until golden.
- Load: Pile each bun down the center equally with a heaping serving of lobster meat. Serve immediately while still warm!
Notes
- Fresh lobster: You’ll need 6-7 lobsters. For live lobster, ask the seafood counter if they will steam it for you and remove the meat.
- Frozen lobster: Look for meat that includes the claw, arm and knuckle meat, but you may use all of one kind if you can't find a variety. Freezing is done immediately after steaming and even the most discerning might not be able to tell the difference between fresh and frozen!
- Mail order lobster: If you don’t have access to live lobster, but still want the full New England Lobster Roll experience, there are several Maine lobster companies that will ship fresh or frozen lobsters to you overnight. Google "mail order Maine lobster" to learn more.
- Alternative buns: The next best option is brioche hot dog buns top sliced available at most grocery stores or on Amazon. In a bind, soft regular hot dog buns will work. For both, thinly slice off the outside browned sides to expose the white crumb (see photos) to better soak up the butter and square the buns for toasting.
- Prep ahead: The lobsters can be steamed ahead of time, the meat removed and stored for up to 2 days in an airtight container in the refrigerator. The aioli can be prepped ahead and stored in the refrigerator for up to 2 days.
- Storage: Lobster rolls are best served fresh when the buns are freshly toasted and the lobster is slightly warm. However, the lobster meat may be stored separately from the buns in the refrigerator for up to 2 days - it will still be tasty!