This New England summer classic is filled with more than a full lobster’s worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For a speedier version, you can substitute 1 lb. high-quality precooked lobster meat for the live lobsters.
I have tried to make it and do add it to my pages, but here, where I live, lobsters are really expensive.I have tried it with crabs but still not with lobster, all I have tried, I've put it on my web page that is in Bosnian language: www.izmojekuhinje.com but now I am working on translating it into English to share my recipes all over the world...I will try to make lobster soon, if I get any and will send my ratings for this one. :)Thank you and greetings from Bosnia.
A local grocery store had lobster on sale for $4.99 a pound, and they steam them for free. What could be easier? With the hot, humid, wet weather we have had this summer, it was a perfect time to make lobster rolls! I gave my husband copies of the recipe for Lobster Rolls (Lori Longbotham), and the recipe for this one - the New England Lobster Rolls. He chose this one because he liked the idea of a little bit of Dijon mustard, and the dash of Tabasco in the mayonnaise sauce. Thinning the mayonnaise with a little water, as per the recipe, loosened the sauce beautifully. It was not at all watery. While I do live in New England, I was born in The Finger Lakes Region of New York State, and don't have the same opinions of exactly how a lobster roll must be made as do many of my fellow New Englanders. I used green onions, and celery (not cucumbers). The tarragon came from my garden. None of these flavors dominated, and the delicate lobster flavor came through beautifully. We have had the very simple Maine version of lobster rolls, and, honestly, we thought these were better - just fabulous! Do yourself a favor and give this recipe a try. I don't think you'll be disappointed.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?