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Lobster Rolls

About This Recipe

My summer does not begin until I have had my first "lob-stah" roll of the season. Sweet and savory, it is an iconic Maine dish and treat that I never tire of and always enjoy. With the ocean on Maine’s doorstep, we are always guaranteed that the lobsters are fresh.

There are several ways to cook a lobster, typically boiled or steamed if making lobster rolls. Either way Lobsters are pretty simple to prepare. Here is a link to "How to Cook Lobster". If having a group of friends or family I will do the cooking myself and usually outside on fire pits or grills. But if I just want a couple of rolls, I head to my local grocery store where they cook the lobsters to order. That way my kitchen doesn’t get that seafood smell that lingers for days.

Tip: Lobsters can only live up to 36 hours once removed from seawater. Better to buy fresh on the day they will be cooked.

Ingredients & Instructions

1 pound to 1 ¼ pound cooked lobster meat (CHILLED)
2 tablespoons mayo
½ cup finely chopped celery (did you know you can buy single stalks at the grocery store?)
Salt and pepper to taste
4 split top rolls, flat bottoms
Lemon wedges
1 cup of finely shredded iceberg lettuce
Butter or mayo for rolls

Chop up lobster meat to roughly 1-2 inch pieces.
Place in a bowl and add mayo, celery, salt and pepper.
Gently toss to coat everything with mayo.
Prepare rolls for toasting by spreading butter or mayo on the sides of the rolls and toast to light brown.
Open up rolls and evenly divide the lettuce and lobster meat mixture into each roll.
Squeeze a little lemon juice over the roll.
Enjoy

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How to Cook Lobster

There are so many ways to cook a lobster. Whether served cold with mayo in a hotdog roll or hot with melted butter and splash of lemon, with this resource you will be ready to start cooking and enjoying your Maine Lob-stah.

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