New England Lobster Roll
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I’m all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
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New England Lobster Roll
Recipe by Silvia Baldini— As an Italian chef living in New England I fell quickly for lobster rolls and while I’m all for creativity I learned there are few rules to follow. The lobster meat should include pieces of tail, claw, and knuckle. The bun should be smeared with butter and griddled. The lobster should be coated in mayonnaise and served chilled or lightly sauteed in butter and served warm, I personally like the mayo version best. Celery and other ingredients are tolerable but ultimately superfluous; Simple is best when it comes to lobster roll heaven.
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| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 41 1/4 pound whole lobsters
- 1cup mayonnaise
- 1teaspoon fresh lemon juice
- 1/2cup minced celery
- fine salt and freshly ground black pepper
- 4 top-split hot dog rolls
- 4tablespoons unsalted butter, melted
- 1tablespoon chopped chives
Instructions
- Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, in a large pot of boiling water for about 10 minutes. Plunge them into the ice water to halt the cooking.
- Remove all of the meat from the tail, knuckle and claw and cut into generous bite size pieces.
- Gently toss the lobster meat with the mayonnaise, lemon juice and celery. Season to taste with salt and pepper and refrigerate until ready to serve.
- To serve, cut the inside of the hot dog on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside and toast them on a griddle or skillet until nicely golden brown.
- Taste the lobster salad again to see if it needs more seasoning and divide the lobster salad among the four rolls, over stuffing them. Garnish the lobster with the chives.
Recipe Notes
A quick side note. Hellman’s mayo is a must for a true New England lobster roll. But I cannot resit making my own home-made mayo. It’s an italian thing. If you want to try you can follow my easy recipe for blender mayonnaise. Just remember to omit the lemon juice when tossing the lobster salad.