Maine Lobster Roll Recipe

While using the whole lobster will give you the best lobster rolls, you can also use lobster tails. I made sure to include instructions on how to use lobster tails as well.

When making lobster rolls, it’s VERY important to learn how to cook and break down a whole lobster and get the most meat out of it. It’s not the cheapest protein, so you really want to make sure you get your money’s worth. That is why I’ve included plenty of tips and tricks on how make the best lobster roll and get the most out of a lobster, both tail and claw meat.

But, I also completely understand that not all of us have access to the whole lobster. While it’s important in lobster rolls, you can always make them delicious with lobster tails. Tails are much more widely available at stores and way cheaper. (Using lobster tails will give you results closer to a shrimp roll with texture and taste, but it will still be very tasty!)

Tips To Cook and Take Apart a Lobster

• Put it to sleep in a freezer – right before cooking put the lobster into the freezer for about 20-30 minutes. This will essentially put the lobster to sleep before cooking.
• Season your water! Season with about 2 TBSP of coarse salt and 1 TBSP of whole peppercorns. Seasoning water will flavor the lobster meat while it’s cooking.
• Use long metal tongs to submerge the lobster all the way under boiling water.
• Cover with a lid but leave a crack to let the steam escape.
• You will need to let the lobster cool down until you’re able to handle it!
• Twist off the tail and both claws and rinse the tail quickly with cold water. (It’s not pleasant to see the content of it’s stomach, but you can simply rinse it off. No harm!) 
• Using kitchen shears, cut the tail shell all the way down. Put some muscle into it to crack the bottom of the tail, pull it apart, and take out all the meat. 
• Use lobster crackers to crack the tough shell of the knuckles and claws. HOT TIP: some kitchen sheers also have crackers in the middle. I’ve use it, it works!
• Carefully go through the meat to make sure there are no pieces of shells leftover. 

How Long to Cook a Whole Lobster?

• As an average time, lobster takes about 10 minutes per pound to cook. However, don’t exceed 25 minutes for 3-5 lb. lobsters! If cooking several lobsters at a time, don’t use the 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. 

Making Lobster Salad For The Lobster Rolls

1. Chop up the meat – Once you have your cooked lobster meat, chop it up into small pieces and place it in a mixing bowl. 
2. Make the mayo mixture – Squeeze in lemon juice, add mayonnaise, diced chives and parsley, and a little salt and pepper. Mix everything together and set aside. 
3. Butter the buns – 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. 
4. Broil the buns – Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place them too close to the broiler so the buns don’t burn.
5. Assemble the rolls – Divide the creamy lobster salad evenly among the warm rolls. Serve immediately.

How To Use Lobster Tails to Make Lobster Rolls

• 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 them first.
• Cook lobster tails in seasoned boiling water for 6-8 minutes, depending on the size. 
• Use 4-5 lobster tails to substitute 1 1/2-1 3/4 lb lobster. This will make 2 lobster rolls.

Storing Instructions

• Make Ahead: you can prepare the lobster salad ahead of time and store it in the refrigerator, in an air-tight food storage container. Store it for up to 2 days and make the rolls any time you want.
• Leftovers: You can also make extra lobster salad and have some right away and store leftovers in the refrigerator for up to 2 days. Make sure to use a food storage container with an air-tight lid.