Lobster Roll

When you're craving for some sweet, succulent lobster meat coated with spicy mayo piled into a buttery toasted bun, here’s the recipe you need to make hassle-free lobster rolls at home.

Lobster Roll

INGREDIENTS

• 10 oz lobster tails with shell (5 oz of lobster tail with shell per roll; I bought the lobster tails at New England Lobster Market & Eatery)
• ▢4 inch celery
• ▢chives (for garnish)
• ▢WAFU Spicy Mayonaizu (for the homemade spicy mayo recipe, click here)
• ▢kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢freshly ground black pepper
• ▢2 New England style split-top hot dog buns (I bought my top-slit buns at Old Port Lobster Shack)
• ▢1 Tbsp unsalted butter
• ▢1 lemon (optional)

INSTRUCTIONS

 

• Gather all the ingredients.
  

Defrost the Lobster Tails

• Place the lobster tails in the refrigerator for 8-12 hours (or place them in a bowl of cold water for a quick defrost).

Boil the Lobster Tails

• Fill a large pot with water and add 1 tsp salt for each quart of water. Bring the water to a rolling boil and add the lobster tails into the pot.
• Boil the tails for about 8 to 12 minutes until the shell is bright red color. Do not cover. Stir the lobsters half way through cooking. Remove the lobster tails from pot when done.
• Let the lobster rest for 5 minutes or so after cooking to allow the meat to absorb the moisture inside the shell.

To Make the Lobster Salad

• Cut celery into thin strips lengthwise and chop into small pieces. Finely cut the chives.
• Cut the lobster shell in half lengthwise and remove the meat from the lobster tails. Cut the lobster meat into ½ inch (1.3 cm) pieces.
• In a large bowl, mix the lobster meat, celery, and chives with spicy mayo and season with salt and pepper. If you have time, place the lobster salad in refrigerator for 5-10 minutes which allows the salad to absorb the flavorings.

To Prepare the Buns

• If your buns are not split yet, make a slit on the top of buns with knife.
• Heat the griddle or a large skillet and melt the butter over medium-low heat. Place flat sides of buns on melted butter and gently move around to let them absorb the butter.
• Brush the top side with butter. Toast the buns until golden brown on both sides.

To Assemble the Lobster Rolls

• Divide the lobster salad evenly and fill the buns. Drizzle with lemon to enhance the flavor.

To Store

• The lobster salad mixture can be store in an airtight container and store in the refrigerator for up to 2 days.

https://www.justonecookbook.com/lobster-roll/?utm_source=Just+One+Cookbook+Newsletter&utm_campaign=e455465f23-EMAIL_CAMPAIGN_2021_06_17_04_22_COPY_01&utm_medium=email&utm_term=0_366dec22de-e455465f23-111721857