My Recipe Box

Lobster Rolls

RATE IT

Serves six.

  • by Lori Longbotham from Fine Cooking
    Issue 94

It almost doesn't feel like summer until you've had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.  

  • 3/4 cup finely chopped celery with leaves
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced fresh chives
  • 1 Tbs. finely chopped fresh tarragon
  • 1 Tbs. fresh lemon juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. (4 cups) cooked lobster meat
  • 6 hot dog rolls, preferably New England-style split-top rolls

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

Serving Suggestions

Compliment these rolls with Grilled Corn on the Cob with Thyme and Roaster Red Pepper Butter.

I used diced red onions instead of the celery (I ran out of it). It was tasty!

Oh MAN were these good! I followed this recipe rather slavishly though when I had to create additional sauce, I fudged a bit on the exact amounts. No matter--the taste was delicious. The hardest part, for me, was knowing how much lobster to get since you buy lobster by the pound including shell and claws. I bought about 4 lbs of live lobster and ended up with enough meat for 4 generously apportioned lobster rolls. So yes, it's a pricy indulgence (that's probably about $55 of lobster meat for 4 people) but one that is well worth it! Also key is toasting the rolls--I'm not sure I got traditional "New England hot dog rolls", but once I sauteed them in butter (on the inside AND outside) it didn't matter one bit! Gave the rolls a nice buttery crispness that did wonders in bringing out the flavors of the lobster meat! While the tarragon, chives, etc are blasphemous additions in the puritanical lobster roll environment (e.g., Maine), I thought they were great!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More