As a washashore, I had my first lobster roll 3 years ago. It was wonderful. However, I had no idea how many rules surrounded this simple recipe. You need the right buns, the right mayo, the right texture, and nothing can overpower the lobster itself. As soon as you catch yourself saying something like “well I bet a little (insert any ingredient here) might be nice” some local is going to call you an idiot, undeserving of the delicate taste of lobster.
Here’s a recipe that meets all the requirements and tastes great to boot! Sautéing celery and green onion sweetens the flavor. Then pureeing this before adding it to the lobster disguises you from any locals knowing you've added some impurity to your recipe. The texture will be the same but the flavor will pop.
Not much makes me happier than finding lobster in my traps. It’s like finding a 20 dollar bill in your jacket pocket, only that 20 dollar bill is a sweet delicacy from the sea, as fresh as you can get it. Last week I ended up with a few, one of which was the biggest I’ve ever gotten! This guy weighed in at 2.4lbs. The go to recipe in our house with the daily catch is always the classic lobster roll recipe below:
- 4lbs live lobster (about 2lb lobster meat)
- 2 oz celery finely chopped
- 1 oz green onion (green and light green parts only) finely chopped
- ¼ cup Hellman’s mayo
- 4 tablespoons butter
- 4 New England style hot dog buns
- salt and butter
- squeeze of lemon
If you buy or fish for your own live lobster, expect that about half of your lobster’s original weight will end up as meat. Add generous amounts of salt to a pot of water and bring to a boil. Generally, you’re supposed to have lobster in the pot for 8 mins per pound. This weight it per lobster, not how many pounds you have in the pot total. You can use the chart below as a gauge for how long to boil. After boiling, set your lobster aside until it is cool enough to remove the meat. Remove the meat, chop roughly, and refrigerate until your other ingredients are ready. By the way, I learned a handy trick for getting the extra meat from the little legs: use a rolling pin to roll it out!
|Lobster weight||Boil Time|
|1.25 lbs||10 mins|
|1.5 lbs||12 mins|
|1.75 lbs||13 mins|
|2.5 lbs||20 mins|
|3 lbs||25 mins|
Heat 2 tablespoons of butter over medium heat on a pan. Then add the celery and onion. Saute until fragrant. This process will sweeten the taste. Then use a blender or food processor to puree until it’s the consistency of butter. This will allow the texture to blend in with the lobster texture, and no New Englanders will judge you for adding ingredients.
Pull the lobster back out of your fridge and mix the puree, mayo, and lobster together. Then toast the buns. This is one of those big ticket items that locals are going to give you a hard time about if you don’t follow through on getting the New England style buns. They taste EXACTLY the same as normal buns, but apparently this style has been inherited for centuries since the pilgrims around here.
Plate your rolls by adding a little lettus to your buns before adding the lobster meat. Enjoy!