Simple lobster salad meets buttery, griddled buns in these classic Maine Lobster Rolls. A taste of a New England summer at home!
Servings: 4 lobster rolls
- 2 1-1/2 to 1-3/4 pound lobsters boiled or steamed
- 3-4 tbsp mayonnaise
- 1/4 cup finely chopped celery
- 1 tsp fresh dill, coarsely chopped
- 2 tbsp freshly-squeezed lemon juice
- 4 leaves lettuce
- 4 top-split, flat-sided hotdog buns ("New England" style)
- 2 tbsp unsalted butter
- a pinch Sel Magique Classic Blend
First cook the Lobsters. For lobster rolls, I like to stick to two classic cooking techniques: boiling or steaming. Boiling typically allows you to cook more lobsters at once, convenient if you’re entertaining a crowd. The meat is also easier to clean from the shells. Steaming yields a more tender and flavorful meat since the lobsters aren’t submerged in the boiling water. It’s also more difficult to overcook lobsters when steaming.
Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
Drain lobster meat, discarding any liquid. Gently toss lobster with 3 tablespoons mayonnaise and celery (if using). The lobster should be coated, but not weighed down by the mayonnaise. Add an additional tablespoon of mayonnaise, if needed.
Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt Sel Magique!
Cover the lobster salad and refrigerate for 30 minutes, or up to 6-8 hours.
When ready to serve, preheat a griddle over medium heat. Butter the sides of the hotdog buns and grill 1-2 minutes on each side, until toasted.
Place a leaf of lettuce (if using) into each griddled hotdog bun and mound each with 1/4 of the lobster salad. Season with more Sel Magique as desired.
Serve immediately with french fries, kettle chips, coleslaw, and dill pickles, if desired
Recipe found on stripedspatula.com