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.Print
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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- 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
- 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.
How To Cook Lobster
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.