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Transport yourself to a breezy New England summer with these irresistible lobster rolls. Packed with succulent lobster meat, a touch of creamy mayo, and a hint of Old Bay seasoning, this classic dish is served on perfectly toasted split-top buns. Whether you’re a seafood lover or just looking for a taste of coastal cuisine, these lobster rolls are sure to impress.
The History of the Lobster Roll
Ah, the lobster roll—a symbol of New England summers, where the air smells of salty sea breezes and sunscreen…or so I’ve heard. I’ve never been personally.
But before we dive into this buttery, delectable goodness, let’s take a brief trip back in time. The lobster roll’s origins are somewhat murky, but most food historians (yes, that’s a thing) agree it started appearing in the early 20th century. Some say it was first served at a restaurant in Milford, Connecticut, called Perry’s, around 1929. Whether it was Connecticut or Maine that perfected it, we may never know, but one thing is for sure: the lobster roll is a New England staple that has conquered hearts (and stomachs) worldwide.
What Goes Into a Traditional New England Lobster Roll?
Traditionally, a New England lobster roll is a no-nonsense dish. It features sweet, succulent lobster meat—usually from the knuckle and claw—tossed with a bit of mayo (truly just a bit) and maybe a touch of celery for crunch. It’s served on a split-top hot dog bun, which is crucial because it allows for more buttery toasting surface. Purists argue over the presence of lemon juice or other seasonings, but one thing is clear: simplicity reigns supreme. You’ll see many variations on this recipe, including additions of herbs like dill, parsley, and chives, onions, and spices like paprika, cayenne, or Old Bay.
There is another type of lobster roll, the Connecticut version, which nixes the mayo dressing and is served warm with melted butter and perhaps some lemon. We’ll save that one for another time.
The Perfect Lobster Roll Recipe…but Make It Extra
Now, onto my version. Purists might want to look away because I’m adding all the things: dill, Old Bay, celery, shallots, lemon, and chives. This roll is so good, you might just start considering it a new classic.
After making this a few times, I now have a preferred way to assemble this: I like to make the mayo mixture beforehand and store it in the refrigerator for a few hours to let the flavors meld. A few minutes before serving, gently stir in the lobster meat and serve right away. The longer the lobster sits in the dressing mixture, the more moisture is pulled out of the meat, making the whole lobster salad soggy and sad—much like coleslaw that’s been sitting around for hours.
Equipment Needed
- 12-inch cast-iron skillet
- Chef’s knife
- Glass mixing bowls
- Measuring cups and spoons
- Microplane
- Plastic cutting board
- Old Bay Seasoning
- Small offset spatula
- 12-inch stainless-steel tongs
Cooking Lobster: Whole vs. Tail
This recipe calls for cooked lobster or langoustine meat. Depending on where you live, you may be able to find this at a seafood shop or in the frozen section of your grocery store. If you need to cook the lobster yourself and have never done it, here’s a quick guide.
To cook a whole lobster:
– Dispatch (ahem, kill) the lobster however you feel most comfortable.
– Bring a large pot of salted water to a boil.
– Add the lobsters.
– Cook for about 8-10 minutes for a 1-1.5 pound lobster or until the lobster shell turns bright red.
– Remove and cool in an ice bath before extracting the meat.
To cook a lobster tail:
– Bring a pot of salted water to a boil.
– Add the tails and cook for 5-6 minutes or until the tails turn bright red.
– Cool in an ice bath before removing the meat.
The Elusive Split-Top Roll
Split-top rolls are the unsung heroes of the lobster roll world. Why don’t we use them for more meals requiring buns?! These rolls are like regular hot dog buns, but better because they have a flat, split top with exposed sides (no crust) that gets perfectly crispy when schmeared with butter and toasted. The extra surface area is ideal for absorbing all that buttery goodness. They can be a little hard to find, especially if you’re in the middle of the country like me. I’ve found them at Whole Foods and even Aldi. If yours come with crusty sides vs. bready sides, just trim off a little bit of the crust to expose the inside before spreading with butter.
If you’re really in a pinch and can’t find them, you can also use challah or brioche that you cut into thick slices, then slice open at the top. You’ll likely need to trim about half the bottom off, so you’re not literally just eating a split-top thick slice of bread. I know this sounds weird, but I have done it, and it worked perfectly!
Old Bay: The Secret Weapon
Old Bay is a blend of herbs and spices that originated in Baltimore, Maryland. It’s typically used to season seafood, and it adds a delicious, savory kick to our lobster rolls. If you’re new to Old Bay, it’s a great way to pack a ton of flavor into a recipe without having to pull out (or buy!) a bunch of spices. It contains a mix of celery salt, red pepper, black pepper, paprika, and bay leaves—among other things (I can only guess so much…it’s a secret recipe after all!).
Lobster vs. Langoustines
In the seafood showdown, we have expensive ass lobsters versus more budget-friendly langoustines. Lobsters are the heavyweight champions, with their hefty claws and robust flavor. Langoustines, on the other hand, are more delicate and sweet, hailing from European waters. The good news? You can swap langoustines for lobster in this recipe. The result will be a slightly sweeter, equally delicious roll. You can usually find langoustines in the freezer section of stores like Trader Joe’s and Aldi.
So, there you have it—the ultimate New England-style lobster rolls, perfect for summer patio dinners and entertaining alike. I made these mini-style for Christmas last year and served full-sized ones at a dinner party a few months ago, both to rave reviews! My brother told me the only thing that could have made these better was a little drizzle of butter over the top, so do with that what you will.
This is a great make-ahead meal because you can prep the lobster and the dressing ahead of time—the flavors only getting better as they sit in the fridge AND it’s best served cold! Just assemble everything right before serving for an easy dinner.
No matter the occasion, it’s impossible not to feel special when someone serves you lobster. Happy cooking!
New England-Style Lobster Rolls
- Yield: 4 servings 1x
Description
Transport yourself to a breezy New England summer with these irresistible lobster rolls. Packed with succulent lobster meat, a touch of creamy mayo, and a hint of Old Bay seasoning, this classic dish is served on perfectly toasted split-top buns. Whether you’re a seafood lover or just looking for a taste of coastal cuisine, these lobster rolls are sure to impress.
Ingredients
DRESSING:
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 1 tablespoon very finely minced shallot
- 3 tablespoons finely minced celery
- 1 tablespoon finely minced dill, plus more for topping
- 1 tablespoon minced chives, plus more for topping
- 1 teaspoon Old Bay Seasoning, plus more for topping
- Pinch of cayenne, to taste
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE/SERVE:
- 1 pound cooked, cooled lobster or langoustine meat***, cut into bite-sized chunks
- 4 split-top hot dog buns
- 2 tablespoons softened butter
- Lemon wedges, for serving
Instructions
- For the dressing: Mix all the ingredients together to combine. Any and all of the ingredients should be adjusted to taste; no one ingredients should overpower the others—and especially not the lobster. Keep in mind that the shallot flavor will further develop as it sits in the dressing, so use caution before adding more or the flavor will take over. Cover and refrigerate for at least two hours before proceeding with Step 2.
- Shortly before you’re ready to serve, gently mix the lobster meat into the prepared dressing; set aside.
- Spread a thin layer of softened butter on each cut side of the buns. Toast until golden brown on both sides over medium heat in a skillet or flat-top griddle.
- Mound the lobster salad into the buns and sprinkle with chives, dill, and Old Bay as desired. Serve with additional lemon wedges.
Notes
*To really gild the lily, you could melt a few tablespoons of butter right before serving and drizzle over top of the assembled rolls.
**See instructions in the article body above for cooking a whole lobster and lobster tails if you’re unable to access fresh cooked lobster meat.
***Langoustines generally come fully cooked and frozen. Be sure to defrost them completely before using; I like to set them in colander set over a bowl to drain off the liquid that comes out while they’re defrosting.
- Category: Seafood
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