Lobster Roll

Lobster Rolls are New England’s classic sandwich that features succulent lobster meat salad served on a warm, buttery bun. Lobster salad is sweet, creamy, and tangy made with some lemon juice, celery, mayonnaise, chives, and parsley. Learn how to cook and take apart a whole lobster and how to make the tastiest lobster rolls right here. 

LOBSTER ROLL

All along New England coast, you will find the best Lobster Rolls to feast on, but what about the rest of us who are not as lucky to live in the area? We are left to fend for ourselves and make our own delicious lobster treats. 

I still feel lucky enough to live on the coast, although far away from New England, and have access to delicious, fresh seafood at all times. So I often treat my family to fresh seafood dishes like Cajun Salmon, Shrimp and Grits, or Mahi Mahi. 

When it comes to lobster, we enjoy it many ways: in the purest form, simply cooked and served with butter dipping sauce, as well as lobster rolls, seafood pastas, and other seafood dishes. Lobster is very easy to cook whole or just the tails. Cook it in a large pot of boiling water or on the grill.

For lobster rolls, it’s best to use lobster meat from the whole lobster because you get the combination of claw meat and tail meat. Claw meat is soft and flaky, while lobster tail meat is firmer and closer to shrimp kind of texture. So the combination of the two textures makes for a more pleasant lobster salad.

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HOW TO COOK LOBSTER

Cooking lobster can’t get any easier than plunging in into a pot of seasoned, boiling water. I like to keep all the flavors of the lobster pure and simply season the water with coarse salt and peppercorns. This way, lobster meat is not overpowered with any additional flavors. 

Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.

Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook according to its weight, until it’s bright red.

HOW LONG TO COOK LOBSTER IN A POT:

As an average time, lobster takes about 10 minutes per pound to cook but don’t exceed 25 minutes for 3-5 lb lobsters. If cooking several lobsters at a time, don’t use its combined weight but the weight of the biggest lobster.

1 to 1 1/4 lb. lobster – cook for 10-12 minutes

1 1/2 to 2 lb. lobster – cook for 15-18 minutes

2 1/2 to 5 lb. lobster – cook for 20-25 minutes. 

HOW TO TAKE APART A LOBSTER

Cooked lobster comes apart very easily. Use gently twisting motion to take it apart. 

1. Twist off the tail. You will see not so pleasant content of it’s stomach but you can simply rinse the tail end off with cold water. 

2. Twist off both claws at the sides of the body.

3. Separate the claw from the knuckle by twisting it off. 

4. Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 

5. Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover. 

HOW TO MAKE LOBSTER ROLL

Once you have your cooked lobster meat, chop it up into small pieces and add to a mixing bowl. 

Squeeze in lemon juice, add mayonnaise, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside. 

Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well. 

Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.

Divide lobster salad evenly among the warm rolls. 

CAN I USE LOBSTER TAILS TO MAKE LOBSTER ROLL?

Yes you can! If the whole lobster is not available, get lobster tails that are frozen or fresh in the seafood department. If using frozen lobster tails, make sure to thaw it first.

Cook lobster tails in a seasoned boiling water for 6-8 minutes, depending on the size. 

Use 4 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.

SOME MORE SEAFOOD RECIPES YOU’LL LOVE

Salmon Patties 

Avocado Shrimp Salad

Spicy Mango Crab Cakes

Oven Fried Crispy Shrimp

Shrimp Alfredo

Blackened Fish Tacos

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Lobster Roll

Lobster Rolls are New England’s classic sandwich made with succulent lobster meat salad served on a warm, buttery bun.

5 from 9 votes

Print Pin Rate

Course: lunch, Main Course, sandwich

Cuisine: American

Keyword: 30 minute dinner, Lobster, lobster roll, lobster salad

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Servings: 2

Calories: 352kcal

Author: lyuba

Ingredients

• 1 3/4 lb whole lobster (can use 4 lobster tails or 1 lb lobster meat)
• 1 tbsp fresh squeezed lemon juice
• 2 tbsp mayonnaise
• 1 tbsp diced chives
• 1/2 tbsp minced parsley
• 2 tbsp diced celery
• salt
• fresh cracked black pepper
• 2 hot dog buns
• 1 tbsp salted butter melted

US Customary - Metric

Instructions

Cooking The Lobster:

• Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t over-boil all over the stove.
• Submerge lobster into the water and close the lid. (Leave a crack to let steam escape.) Let lobster cook for about 16 minutes, until it’s bright red.
• Take lobster out using metal tongues that are preferable coated with silicone. Cooked lobster is slippery.

Take Out Lobster Meat:

• Twist off the tail. You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water. 
• Twist off both claws at the sides of the body.
• Separate the claw from the knuckle by twisting it off. 
• Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. 
• Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover. 

Making Lobster Rolls

• Chop lobster meat into small pieces and place it into a mixing bowl.
• Squeeze in lemon juice, add mayonnaise, diced celery, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside. 
• Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well. 
• Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
• Divide lobster salad evenly among the warm rolls. 

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 352kcal | Carbohydrates: 22g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 828mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 5.6mg | Calcium: 167mg | Iron: 1.7mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles on July 1, 2019. Updated May 17, 2020.