Tender chunks of perfectly steamed lobster lightly tossed in mayonnaise and black pepper with a touch of lemon and placed in a toasted buttery roll make this Lobster Roll a true New England Classic.
It’s officially the first day of summer today and nothing says summertime fun like a delicious New England lobster roll!
NOTE: This post was originally published August 2015, but I created a new Pinterest pin for it last week and it’s already been pinned OVER 1,300 TIMES in 5 days!! Figured if it’s that popular with folks, I should re-share it with all you guys so you aren’t missing out!
The price of lobster up here makes up for all the harsh, cold-ass, tundra, blizzard-storms-that-dump-36inches-of-snow-at-one-time winter conditions. Lobster is still accessible and inexpensive even during the winter. It’s a beautiful thing.
How To Make A Classic New England Lobster Roll:
1) Use only fresh lobster: The frozen, pre-cooked stuff has no business here. You want quality. Also, the best rolls contain a mixture of the tail, claws, and knuckles.
2) Simple seasonings: A touch of homemade or a good-quality store bought mayonnaise and fresh finely ground black pepper. A squeeze of fresh lemon juice is nice too. That’s it. No salt is needed because the lobsters are cooked in salted water. If you really want some fresh dill or chives, then put it in there, but understand that you don’t really need it.
3) New England style rolls: This is essential. It has to be a NE style soft hot dog bun with a split-top and flat sides. Flat sides are needed so they can be toasted in a pan with lots of butter. Heck ya!
So, I’ve been living in the New England area now for a few years, by way of Central Florida. There are many things I love about living up North, but I still miss my home state of Florida almost every day.
I’ll admit, I put Florida on this lofty pedestal and I’ll ramble on, to anyone who will listen, about how I can grill 12 months out of the year in the sunny state (because that’s what’s important in life). Then I become all negative about living in New England and start blabbing about how I need to move back down South ASAP.
Don’t get me wrong, I still H-A-T-E the cold and any sort of resemblance to winter; however, I can appreciate the fact that life slows down here during the winter months. And I can have a roaring fire in the fireplace every night, while snuggling on the couch with J and the girls, while wearing comfy fuzzy lined flannel pants and big fluffy thick socks.
I can eat rich comforting foods that slowly braise all day long in the oven and drink hot chocolate each night. Plus there’s nothing quite like having a white Christmas. The snow and cold makes the holidays seem more like holidays.
And I can eat inexpensive lobster any time of the year! I guess living in New England isn’t all that bad.
Wherever you live, go get some fresh lobsters and make a Classic New England Lobster Roll all summer long!
Also, if you’re looking for a fantastic side dish, try my Mexican Street Corn Potato Salad. The charred corn goes so well with the lobster!
- 1½ cups cooked lobster, cut into 1½" pieces (from about 2, 1.25 pound fresh New England Lobsters, cooked in salted water for 7-8 minutes)
- 2 tablespoons good quality mayonnaise, homemade or store bought
- freshly ground black pepper, to taste
- 2 New England style split-top hot dog roll or any soft roll
- 2 tablespoons unsalted butter, softened
- optional: fresh lemon wedges
- In a small bowl, combine the cooked lobster, mayonnaise, and black pepper and mix well. Set aside.
- Heat a small skillet over medium-high heat. Spread softened butter on each side of hot dog roll and place buttered side down in heated skillet. Cook until both sides of roll are lightly brown. Remove to a plate.
- Divide the lobster mixture between the two rolls and serve with lemon wedges.