With fresh and tasty ingredients these Lobster Rolls are an iconic dish that is quick to put together. A bread summertime lunch or dinner item the whole family can enjoy.
Who can resist a good Lobster Roll? I know that we can’t, it is one of our favorite “sandwiches” and we make them any chance that we get.
Our kids are real seafood lovers so we have been blessed in that department that thy devour these like there is no tomorrow, so they are well worth it when we do make them.
My friend Dana who lives in Florida gave me this recipe many years ago and we absolutely fell in love. This was the way she always made it and I can see why.
We have been making these ever since, they are the perfect combination of flavors that really suits our palate and we just can’t get enough of them for lunch or dinner!
They have minimal ingredients so it is a base you can build off of to add such things as onions, celery or whatever you really like on your Lobster Rolls.
Around this house we like to keep it easy and simple so no real additions other than the lobster and the mixture that combined into.
Some of our other favorite seafood recipes we have on our site include Fried Shrimp, Orange Glazed Salmon and Fish and Chips!
WHY THIS RECIPE WORKS:
- With minimal ingredients these come together super quick.
- You can double the recipe if you are serving more people.
- You can use whole lobster or lobster meat bought separate.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Mayonnaise
Lemon juice
Garlic powder
Onion powder
Kosher salt
Pepper
Green onion
Cooked cold lobster
Split-top hot dog buns
Unsalted butter, melted
Lemon wedges, for serving
HOW TO MAKE LOBSTER ROLLS, STEP BY STEP:
- In a large bowl add the mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and green onion.
- Stir until combined.
- Add the lobster and fold it in so it’s covered in the sauce. Place in the refrigerator until ready to serve.
- Place the hot dog buns on a sheet tray. Brush the sides and tops with the melted butter.
- Place a large skillet over medium heat. Add the buns to the skillet and toast on the sides and top to your desired toastiness.
- Fill the buns with the lobster mixture. Garnish with more scallions, optional. Serve with lemon wedges and more melted butter on the side, optional.
How easy is this Lobster Roll Recipe? I mean come on! It’s just like mixing a salad together but then putting them in a nice buttery grilled bun.
The combination of the bun and the filling are to die for! This is why we can’t get enough of these Lobster Rolls, they are simple with simple flavors.
WHAT PART OF THE LOBSTER SHOULD I USE?
Traditionally for Lobster Rolls you use the claw and knuckle meat. The knuckle meat is within the shell between the claw and the body of the lobster.
You can use a whole lobster, lobster tail or buy pre-cooked packaged claw and knuckle meat which we did for this recipe. However you want to do it is perfectly fine.
CAN I MAKE A WARM LOBSTER ROLL?
Absolutely, there are either warm or cold Lobster Rolls and we are keen on the cold ones but if you like warm ones you can make those too.
To do that you won’t need any of the salad ingredients, you will warm toss your lobster in warm melted butter with salt, pepper, green onion, parsley, garlic, paprika, etc.
These are known as Connecticut Lobster Rolls, they use the warm butter and a toasted but that is tossed with different seasonings and each recipe can be different from another.
HOW DO I COOK A LOBSTER?
To cook a whole lobster or lobster tail add enough water to a large pot to cover your lobster then bring the water to a boil.
After it is boiling add your lobster and then cook until the meat is a translucent pink/white color, and shells are red.
Drain the lobster and allow them to cool enough to handle before opening the shell to remove the meat.
WHAT ARE THE BEST BUNS TO USE?
We ALWAYS use split-top hod dog buns for these. They have a flat bottom which makes them easy for grilling and also they are more steady allowing them to hold the meat well.
If you are in a pinch you can use regular hotdog buns, but they will not be as large or as sturdy as the split-top buns that we call for in this recipe.
HOW TO STORE:
The best way to store these is to store the unused lobster mixture. To do this place in an airtight container and put in the refrigerator it should keep for up to 4 days.
When you are ready to assemble your Lobster Rolls all you will need to do is grill your buns and then add your already chilled lobster mixture.
TIPS AND TRICKS:
- You can buy pre-cooked claw and knuckle meat at the grocery store or at a fish market.
- Split-top hotdog buns are recommended to use in this recipe.
- If you want a creamier Lobster Roll, brush a little more mayonnaise onto the bun before adding your lobster mixture.
- You can serve this hot, it is a different recipe so see my tips above.
- This is a basic no frills recipe, if you want to add things such as onions or celery to your mixture you can.
- The dressing is very light to let the lobster shine through. Lobster is such a delicate flavor you do not want to overdress it.
If you want that perfect recipe that will satisfy your taste buds and whips up in just minutes then you need to try my Lobster Rolls!
If you like this recipe you might also like:
If you’ve tried these LOBSTER ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lobster Rolls
Ingredients
- 3 Tbs mayonnaise
- 1/2 tsp lemon juice fresh squeezed
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 teaspoon black pepper
- 1 green onion green part only, thinly sliced, plus more for garnish
- 1 lb cooked cold lobster claw and knuckle meat
- 6 split-top hot dog buns
- 1 Tbs unsalted butter melted, plus more for serving, optional
- Lemon wedges for serving
Instructions
- In a large bowl add the mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and green onion.
- Stir until combined.
- Add the lobster and fold it in so it’s covered in the sauce. Place in the refrigerator until ready to serve.
- Place the hot dog buns on a sheet tray. Brush the sides and tops with the melted butter.
- Place a large skillet over medium heat. Add the buns to the skillet and toast on the sides and top to your desired toastiness.
- Fill the buns with the lobster mixture. Garnish with more scallions, optional. Serve with lemon wedges and more melted butter on the side, optional.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply