A Taste of New England: Delicious Lobster Roll Recipe at Home!
Ah, the lobster roll. A quintessential New England treat, this sandwich has captured hearts (and stomachs) for decades. During a recent trip to Washington D.C., I had the pleasure of indulging in a delicious lobster roll at Luke’s Lobster. The experience left me craving more, and I knew I had to recreate this taste sensation in my own kitchen.
So, here I am, sharing the secrets to making the perfect lobster roll, a recipe that celebrates the sweet, succulent flavors of lobster meat without overpowering it with unnecessary frills.
The key to a truly exquisite lobster roll lies in simplicity. We want the fresh, delicate taste of the lobster to be the star of the show. This is why we use only a minimal amount of mayonnaise and focus on enhancing the natural sweetness of the lobster with just a touch of acidity and herbs.
Before we dive into the recipe, let’s take a quick trip down memory lane and explore the fascinating history of the lobster roll. While the exact origin remains unclear, some believe it originated in Connecticut during the late 19th or early 20th century. Back then, leftover lobster meat from upscale restaurants was used to create a hearty meal for workers. Over time, the humble lobster roll evolved into a culinary icon, enjoyed by people from all walks of life.
Now, let’s get cooking!
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Lobster Roll Recipe
For the lobster roll:
- 12 ounces cooked lobster meat
- 2 bolillo or brioche rolls, or 4 hot dog buns
- 1 stalk celery, finely diced
- 1 tablespoon chopped chives
- 1 teaspoon chopped fresh tarragon (optional)
- Kosher salt and freshly cracked pepper, to taste
- Grated lemon zest, for garnish (optional)
For the lobster roll sauce:
- 1/4 cup mayonnaise
- 1-2 teaspoons fresh lemon juice
- 1-2 dashes Tabasco sauce (optional)
Let’s make some lobster magic!
- Prepare the sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and Tabasco sauce (if using). Set aside.
- Chop the lobster: Gently chop the cooked lobster meat into large, bite-sized pieces. Avoid over-shredding, as this can make the lobster lose its texture.
- Combine and chill: In a large bowl, combine the chopped lobster meat, celery, chives, and tarragon (if using). Season with salt and pepper to taste. Gently fold in the prepared sauce, making sure everything is evenly coated. Cover and chill the mixture in the refrigerator for at least 1 hour. This allows the flavors to meld and develop.
- Toast the rolls: While the lobster salad chills, toast your bolillo or brioche rolls, or hot dog buns, to your desired level of crispness. Generously spread them with butter.
- Assemble and enjoy! Fill the toasted rolls with the chilled lobster salad. Garnish with a sprinkle of fresh chives and grated lemon zest (optional).
- Savor the moment: Pair your homemade lobster roll with classic sides like salt and vinegar potato chips or thinly-cut French fries for a truly unforgettable New England-inspired meal.
Remember, the beauty of this recipe lies in its simplicity and use of fresh, high-quality ingredients. So, don’t be afraid to experiment and adjust the flavors to your personal preferences. Happy lobster rolling!
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Lobster Rolls
Recipe by Jason Hill – CookingSessions.comIngredients
- 12 oz. cooked lobster meat
- 2 bolillo or brioche rolls or 4 hot dog buns
- 1 stalk celery finely diced
- 1 tablespoons chopped chives
- 1 teaspoon chopped fresh tarragon
- Kosher salt and fresh cracked pepper
- Grated lemon zest peel, for garnish
Lobster Roll Sauce
- 1/4 cup mayonnaise
- 1-2 teaspoons fresh squeezed lemon juice
- 1-2 dashes Tabasco sauce optional
Instructions
- Mix ingredients for sauce. Chop lobster meat into large bite-sized pieces. Gently fold sauce into lobster meat. Add celery, chives, tarragon and salt and pepper. Fold gently, just to combine. Chill, covered for 1 hour.
- Toast rolls and spread generously with butter. Top cold lobster salad mixture on rolls, and top with more chives and tarragon. Enjoy with salt and vinegar potato chips or thinly-cut French fries.
