New England Lobster Rolls

New England Lobster Rolls: This recipe is a true New England version of a lobster roll made with chunks of Maine lobster, chopped celery, scallions, fresh lemon juice and a bit of mayo.

When it comes to making lobster rolls most New Englanders will tell you that the fewer ingredients you use, the better they'll taste. Our recipe is a simple blend of chopped celery and scallions, freshly-squeezed lemon juice and just enough mayonnaise to complement the natural sweetness of the lobster without overwhelming its fabulous flavor. Served with potato chips or fries, homemade coleslaw and a cold beer or light, refreshing white wine, these easy-to-make sandwiches are a real New England-style treat.


New England Lobster Rolls

  • Ingredients:
  • 1 lb cooked cold water (Maine) lobster meat, cut into small chunks (see below)
  • 1 tablespoon freshly squeezed lemon juice
  • 1-1/2 tablespoons mayonnaise
  • 1/2 teaspoon Dijon-style mustard
  • 1 tablespoon chopped scallions (green tops only)
  • 2 tablespoons celery, finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons butter, melted
  • 4 soft, top-split hot dog rolls

Preparation:
In a small bowl, whisk together the lemon juice, mayonnaise and mustard until smooth.

Add the lobster, scallions and celery, combine well and season to taste with salt and pepper.

Brush the insides of each roll with the melted butter, reserving about 1 tablespoon. Toast the buttered rolls until lightly golden on the inside.

Divide the lobster mixture between the rolls and drizzle a bit of the remaining butter over top of each. Serve immediately.

Makes 4 sandwiches

Lobster Rolls

Boiled Whole Lobsters:
You'll need three 1-1/4 to 1-1/2 pound lobsters for this recipe. Bring a very large pot of liberally salted water (1 tablespoon salt per quart) to a boil.

Add the lobsters, head first, cover the pot and start timing them as soon as the water returns to a boil. Boil until the lobsters turn bright red, 7 to 8 minutes.

Using tongs, remove the lobsters from the water and set aside until cool enough to handle.

Steamed Lobster Tails:
You can also use Maine lobster tails (previously frozen is okay) for this recipe. Plan to purchase one 6-ounce tail for each sandwich (we usually buy 1 extra).

Using a large knife, split each tail in half lengthwise, then add them to a steamer in a single layer, cut side up. You'll most likely need to work in batches.

Cover tightly and steam the lobster tails just until the meat turns opaque, 3 to 4 minutes. Remove from the pot and repeat the process with the remaining tails.

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