My lucky parents decided to spend the 4th of July weekend in Maine with a few friends, devouring all of the lobster and seafood in sight. Both my sister and I were insanely jealous of their culinary, crustacean adventures and decided to have some fun of our own.
I spent hours researching how to make the ultimate homemade lobster roll. The varieties are endless from the most simple recipes to overly complicated concoctions that take hours. I first decided I’d prefer the mayo based sauce over the vinaigrette based lobster roll. Finally, I found the perfect combination of recipes, putting my own spin on the classic.
Fairway Market will steam and crack lobster for you, making the process that much easier. I highly recommend asking your local seafood market if they can steam the lobster for you, saving time and energy. Once you get home, immediately place the whole lobster in the fridge to speed up the chilling process.
It’s a tedious process, but removing all of the lobster meat is necessary to having a great homemade roll. Cut each of the claw, tail and knuckle meat into bite size pieces. They can be as large or as small as you would like, which is the best part of making your own roll. You can forget about the scraps of the lobster making its way into your roll, this is the good stuff.
In a side bowl, whisk together melted butter, lemon juice, lemon zest and good mayonnaise. The end result should be a creamy, smooth liquid. Once mixed, add in thinly sliced chives.
Finally, the secret trick to making the lobster roll better then the rest is to thinly dice the celery and immediately place it into a paper towel. The allows for all of the moisture to be removed from the celery, preventing the lobster mixture from becoming overly watery. Skipping this step will dilute your mayonnaise mixture.
Add the chives and celery to the mayo mix and pour over the cut up lobster. Toss well and then refrigerate to allow for the lobster meat to soak up the flavor of the mayonnaise, butter and lemon.
With the lobster mixture in the fridge, I decided turn my attention to the work on the side dish for my ultimate lobster roll, Roasted Rosemary Fries. These are super easy to make and a fabulous accompaniment to the lobster roll. Salty, crunchy and a little bit of spice from the rosemary makes these a fan favorite. The fries take a little while to complete, so it’s a great idea to make them while the lobster meat is cooling.
In the meantime, it’s time to prep the bun, which is the other crucial element to having a delicious lobster roll. I splurged a bit on this component, opting to use Eli Zabar’s Brioche Hot Dog Buns. They have a subtle sweetness and fluffy interior. I brushed the inside with a little but of melted butter and then immediately put the buttered buns onto a hot grill. Toast the buns until lightly brown, and flip over for a few moments so the top half heats all the way through.
Take your lobster mixture out of the fridge and generously scoop onto the bottom side of the toasted bun. Pour yourself a chilled glass of white wine or prosecco and enjoy!
- 3 lb Lobster, steamed (any size lobster works, just adjust the ingredients accordingly)
- Brioche Hot Dog Buns
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp melted butter
- 2 tbsp mayonnaise
- 1/4 cup diced celery (drained on a paper towel)
- 5 chives (about a teaspoon), finely chopped
- Salt & Pepper
- Cut lobster into bite-size pieces and put in a mixing bowl
- Whisk together lemon zest, lemon juice, melted butter and mayo
- Thinly dice and dry the celery
- Add dried celery and chives to the mayo mix
- Combine mayo mix with the chopped lobster, refrigerate
- Brush inside of the brioche hot dog buns with butter, lightly toast until golden brown
- Remove lobster meat from the fridge, adding salt & pepper to taste
- Scoop lobster meat into the brioche buns, and enjoy!
Rosemary French Fries
- 2 Idaho Potatoes
- 3 Sprigs of Rosemary
- California Sea Salt
- Olive Oil
- Preheat the oven to 375º
- Scrub the potatoes until clean
- Slice the potatoes into long pieces, representing the general fry size
- Lightly drizzle the potatoes with olive oil
- Cook for about 15-25 minutes until golden brown
- Toss the fries with sea salt and rosemary when hot
- Serve warm